Stuffed Rabbit With Cabbage (Nose-To-Tail Rabbit)

By Saveur
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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 whole rabbit (about 3 lbs.), front and back legs removed, saddle deboned

9 tbsp. extra-virgin olive oil

2 small shallots (1 minced, 1 thinly sliced)

1 medium carrot, (half minced, half thinly sliced crosswise)

1 rib celery (half minced, half thinly sliced crosswise)

1 tbsp. créme fraíche

1 egg yolk

Kosher salt and freshly ground black pepper, to taste

1 teaspoon tomato paste

¼ cup white wine

4 black peppercorns

1 sprig fresh rosemary

1 sprig fresh thyme

12 thin slices speck or prosciutto

12 leaves Savoy cabbage, boiled for 1 minute and stemmed

4 small carrots, halved and steamed

4 radishes, quartered and steamed

¼ head romesco or cauliflower, cut into florets and steamed

8 roasted and peeled chestnuts, halved

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