Saddle of Rabbit with Celery Sauce and Ricotta

Rabbit:
Cut saddles from 2 rabbits (keep limbs for another use). Bone saddles to get 4 fillets. Remove nerves. Keep bones to make rabbit broth.

Brown fillets in a non-stick frying pan. Season with salt and pepper.

Prepare 4 rectangles of aluminum foil. Place 1 fillet and 1 rosemary sprig in each, season with salt and pepper. Roll up to close and set aside.

Sauce:
In a saucepan, sauté bones with chopped carrot and onions. Add bouquet garni and cover with water and a little white wine (optional). Season with salt and pepper, boil for 30 minutes. Strain through a fine meshed sieve, then reduce to 1 cup
(250 mL).

Make celery juice with an extractor and add to rabbit broth. Reduce to 1/2 cup (125 mL). Add cheese and puree in a blender.

Cook rabbit saddles on a baking sheet in oven preheated to 375 °F (180 °C) for 8 to 10 minutes (or on BBQ for 15 to 16 minutes). Be careful not to overcook, meat must be juicy.

Cut bacon into pieces and sauté in a saucepan. Mince cabbage, add to bacon and cook for 5 to 7 minutes.

Spread cabbage mixture on plates. Remove rabbit from aluminum foil and slice. Arrange on cabbage and pour over sauce.

Jean Soulard, Executive Chef, Le Château Frontenac