Saddle of Young Rabbit Stuffed with Vegetables, Poivrade Sauce Recipe
Flavors of Quebec
Total time: less than 15 minutes
Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: Average
Ingredients for 4 servings
- 4 saddles of Rabbit, 300 g (10 oz.) each
- 1 shallot
- 1 large leek
- 2 carrots
- 100 g (3 1/2 oz.) green beans
- 1 small celeriac (celery root)
- Salt, pepper, thyme and sage
- 25 ml (5 tsp.) full-bodied red wine
- 1 tsp. cracked pepper
- 50 ml (3 tbsp.) sherry vinegar
- 50 g + 40 g (3 tbsp. + 2 tbsp.) butter
- 750 ml (3 cups) water
- 1 tsp. sugar

Preparing the saddles of rabbit

  1. bone the meat, leaving the outer skin intact to keep the saddle in one piece; 
  2. open up the saddle and fill with the vegetables (leek, carrot, beans and celeriac) that have been cooked in boiling water until tender-crisp;
  3. season with thyme and sage; roll the saddles up into a cylinder and tie up;
  4. peel the pearl onions;
  5. in a cocotte or Dutch oven over medium heat, sauté the crushed bones and chopped shallot in olive oil; 
  6. add the saddles of rabbit, salt and pepper and continue cooking, covered, in the oven for about 20 minutes. 


  1. place the pearl onions in a single layer in a pan just big enough to hold them and add the water, butter, sugar, salt and a grinding of fresh pepper; 
  2. bring to a boil and continue cooking, uncovered, at a simmer. The water should evaporate almost completely, leaving only a syrupy liquid to coat the onions. Shake the pan in a circular motion every so often to help coat the onions. When the liquid is gone, cook two minutes longer until the onions are evenly golden. At the end of the cooking time, remove the saddles of rabbit from the pot with a skimmer. 

Finishing the sauce

  1. place the cocotte on the heat and deglaze with the sherry vinegar and red wine. 
  2. reduce by half; 
  3. strain the sauce; 
  4. finish in another saucepan and whisk in 50 g (3 tbsp.) butter;
  5. correct the seasoning.


  1. cut each saddle into five thin slices; place them onto four warmed plates. Spoon the sauce over top. 
  2. surround with the onions and serve immediately.

Hostellerie Les Trois Tilleuls,St-Marc sur le Richelieu

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