Rabbit And Pancetta Roulade Recipe

Prepare the Rabbit

Preheat the oven to 180°C (350°F). In a skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy. Add minced garlic and thyme, cooking for another minute. Combine with the rabbit meat, salt, and pepper, and mix well. Place the mixture on a sheet of plastic wrap, form into a log, and roll tightly. Refrigerate for at least 30 minutes.

Cook the Roulade

Remove the wrapped roulade from the fridge and place it in a baking dish. Bake in the preheated oven for 40-50 minutes or until cooked through. Let rest before slicing.

Caramelize Onions

In a saucepan, melt butter over low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply caramelized, about 30 minutes.

Finish Soubise

Add heavy cream to the caramelized onions and simmer for an additional 10 minutes. Blend until smooth and adjust seasoning with salt.

Roast Potatoes

Toss halved fingerling potatoes with olive oil, salt, and chopped rosemary. Spread on a baking sheet and roast in the oven (alongside the rabbit) for about 30-35 minutes or until golden and crispy.

Pickle Celery

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then pour over celery sticks in a jar. Let cool, then refrigerate for at least 1 hour before serving.