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Stuffed Saddle of Rabbit Grilled on the Barbecue Recipe
Stuffed Saddle of Rabbit Grilled on the Barbecue
Daren Bergeron, Decca77, Montréal
The Cuisine of Greater Montreal
Total time: 15 to 30 minutes

Cooking Time: 10 minutes

Difficulty: Easy
Chef's Note

*Examples of root vegetables: carrots, parsnips, salsify, beets, celeriac, turnip, rutabaga

For 4 servings

- 4 boneless saddles of rabbit
- 16 thin slices of pancetta
- 12 fresh sage leaves
- 30 ml (2 Tbsp.) candied lemon in thin julienne, or lemon zest
- salt and pepper
- olive oil

  1. Butterfly each saddle of rabbit.
  2. Stuff the inside of each saddle with pancetta (4 slices per saddle), sage (3 leaves per saddle) and lemon (equally divided).
  3. Season with salt and pepper; roll up and tie.
  4. Oil each saddle and grill on the barbecue over medium heat, turning to grill all sides (12-15 minutes).
  5. Remove the string; cut each saddle into 2-3 fairly thick slices.
  6. Serve with a quinoa salad or root vegetables grilled on the barbecue.

Château St-Thomas 2006, Bekaa Valley, Lebanon

More recipe ideas

Decca 77 - After 15 years restaurant experience, including a stint at Le Mitoyen in Laval, Lumière in Vancouver and Daniel Langlois' private club restaurant, 357C in Old Montreal, Daren Bergeron is now executive chef at Decca77 in downtown Montreal. 1077 rue Drummond (IBM Tower).

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