Roast saddle of rabbit with vanilla foam polenta

Method

1. First cook the polenta. In a large pan, bring the milk, cream, garlic, thyme and bay leaf to the boil.

2. Add the polenta, stirring as you do so, and mix thoroughly. Cook stirring often, until thickened, around 3-5 minutes and season with salt.

3. Remove the polenta from direct heat, discard the garlic cloves, and mix in the yolks, Parmesan, summer truffle and truffle oil.

4. Pour the polenta into a large, oiled, shallow baking tray and set aside to set, around 15 minutes.

5. Using a 9-10cm circular cutter cut out 4 rounds from the polenta and set aside.

6. Preheat the oven to 200°C/gas 6.

7. Prepare the rabbit. Overlap the two rabbit saddles and layer over the blanched spinach. Season with salt and freshly ground pepper.

8. In a bowl, mix together the sun-dried tomatoes and morels. Place the sun-dried tomato mixture down the centre of the saddle.

9. Roll up the rabbit over the filling to create a sausage shape. Tie the rabbit parcel with string and then roll the rabbit sausage tightly in a large piece of kitchen foil.

10. Place the rabbit parcel in a roasting tray and bake in the oven for 12 minutes.

11. Meanwhile, prepare the vanilla foam. Place the rabbit bones in a heavy-based frying pan and fry until browned on all sides.

12. Add in the olive oil, then the shallot and cook gently until softened, around 3 minutes.

13. Add the bay leaf and thyme and fry for 2-3 minutes.

14. Add in the white wine, bring to the boil and cook briskly until reduced by half.

15. Add the stock, bring to the boil and cook briskly until reduced by a third.

16. Add in the cream and the vanilla pods, scraping out their seeds into the cream. Season with salt and freshly ground pepper. Bring to the boil, then pass through a sieve.

17. Meanwhile, fry the polenta. Heat the butter in a large, heavy-based frying pan. Add in the polenta discs and fry until golden brown on both sides.

18. Place the freshly fried polenta on 4 warm serving plates. Trim the two ends off the roast rabbit, then cut into 4 even-sized slices.

19. Place the roast rabbit slices on top of the polenta discs.

20. Using a hand blender, whisk the vanilla foam until frothy. Spoon the foam at once over the rabbit, grate over fresh summer truffle and serve at once.

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Ingredients

2 rabbit saddles, bones taken out but leaving the flap intact and reserving the bones (see vanilla foam)
10 spinach leaves, blanched and drained on tea-towels
Salt, and freshly ground pepper
75g Sun-dried tomatoes, cut into strips
75g blanched dried morel mushrooms, quartered
fresh summer truffle, for grating

For the polenta:

250g Polenta
250ml Milk
250ml double cream
2 garlic clove, peeled
sprig of Thyme
1 bay leaf
Salt
2 egg yolks
50g Parmesan, grated
50g summer truffles, chopped
15ml white truffle oil
Butter, for shallow-frying

For the vanilla foam:

bones from the rabbit saddles
1 tbsp Olive oil
2 Shallots, sliced
1 bay leaf
sprig of Thyme
100ml White wine
250ml fresh chicken stock
150ml double cream
2 vanilla pods, slit open lengthways
Salt, and freshly ground pepper

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