Jul 09 2026
Restaurants›Canoe›Rabbit Saddle Recipe

Rabbit Saddle Recipe

Inspired by Canoe
Time3h
Serves4

Confit leg cannelloni, burnt carrot, poached turnip, pine nuts, shoulder rillettes, foie gras parfait.

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Ingredients

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Rabbit Saddle

Confit Leg Cannelloni

Burnt Carrot

Poached Turnip

Shoulder Rillettes

Foie Gras Parfait

Garnish

Method

Rabbit Saddle

  1. 1

    Prepare the Rabbit Saddle

    Season the rabbit saddle with salt, black pepper, thyme, and minced garlic. Allow to marinate for at least 1 hour.

  2. 2

    Sear the Rabbit

    In a hot skillet, sear the rabbit saddle on all sides until golden brown. Transfer to a preheated oven at 160°C (320°F) and cook for 20-30 minutes until tender.

Confit Leg Cannelloni

  1. 3

    Prepare the Confit

    Submerge the deboned rabbit legs in duck fat and cook gently in a low oven at 90°C (194°F) for 3 hours until tender.

  2. 4

    Assemble Cannelloni

    Shred the confit rabbit and mix with cream cheese. Fill pasta sheets with the mixture and roll into cannelloni.

Burnt Carrot

  1. 5

    Roast Carrots

    Toss the carrots with olive oil, honey, and salt. Roast in a hot oven until burnt and tender, about 30 minutes at 200°C (392°F).

Poached Turnip

  1. 6

    Poach Turnips

    In a saucepan, melt butter and add water and salt. Add the turnips and poach until tender, about 20 minutes.

Shoulder Rillettes

  1. 7

    Cook the Rillettes

    In a pot, combine diced rabbit shoulder, pork fat, thyme, salt, and black pepper. Cook on low heat for about 2 hours until the meat is tender and easily shredded.

  2. 8

    Shred and Store

    Shred the meat and store in a jar. Pour any fat over the top and refrigerate.

Foie Gras Parfait

  1. 9

    Blend the Parfait

    In a food processor, blend foie gras with heavy cream, salt, white pepper, and cognac until smooth. Pour into a mold and refrigerate for at least 4 hours.

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