Written By Guest Writer Edibles / Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle SHARE VIA: Facebook Twitter PinterestFrom Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit (ask your butcher to debone hind legs and saddle) Note: Slater’s will cut rabbit into pieces, but will not debone for you.Stuffing: 4 links fresh sausage (bratwurst or boudin blanc), casings removed Note: Choose a lightly seasoned sausage to avoid competing with the flavour of the rabbit. 2 tsp toasted ground fennel seed2 tsp chopped fennel fronds 1 tsp Pernod or brandy 1 tsp Dijon mustard Salt and pepper to tasteSauce: ½ cup beer of choice ¼ tsp chopped garlic 1 cup dark chicken stock 1 tsp chopped herbs (savoury, thyme) ½ tsp Dijon mustardPreheat oven to 325F.Mix all stuffing ingredients together and place in piping bag. Fill cavity of legs and saddle of rabbit. Wrap rabbit tightly in plastic wrap and chill for at least 2 hours.Remove wrap and tie with twine.Heat some oil in a non-stick pan over medium heat. Season rabbit and brown on all sides. Roast in oven for 25 minutes, basting occasionally.Remove rabbit and let rest 6 minutes.Deglaze pan with beer (of choice), and reduce by half. Add dark chicken stock, garlic, herbs and mustard. Reduce.Untie and slice rabbit, divide into 4 portions. Sauce and serve. Rabbit available from:Gill-Power Hobby Farm, $6.50/lb, 2124 Millicent Ave., Shawnigan LakeSlaters Meats, $10/lb, frozen (they get it from a farm in Durrance Lake or frozen from Quebec) ChefsmatisserabbitSimon NatrassstuffedVictoria SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Comments are closed.