Rabbit Ballotine with Prunes and Armagnac - Low Fat
The Rabbit Ballotine with Prunes and Armagnac offers a refined and sumptuous dining experience that marries the savory taste of rabbit with the sweetness of prunes, all enhanced by the aromatic depth of Armagnac. This French-inspired dish is not only visually appealing but also tantalizingly flavorful, making it an ideal centerpiece for your special occasions and festive dinners.
Ingrédients
- 2 lbs lbs rabbit, boned
- 1/2 cup prunes, pitted and chopped
- 1/4 cup Armagnac brandy
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 large egg
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, soak the prunes in Armagnac for at least 30 minutes.
- Lay the boned rabbit flat on a clean cutting board, skin side down. Season with salt and pepper.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add the carrot, onion, and garlic. Sauté until softened, about 5 minutes. Remove and let cool.
- In a large bowl, combine the sautéed vegetables, breadcrumbs, egg, fresh herbs, prunes with Armagnac, salt, and pepper. Mix well.
- Spread the stuffing mixture evenly over the rabbit. Carefully roll up the rabbit and tie with kitchen twine to secure.
- Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the rabbit roll on all sides until golden brown.
- Add the chicken broth to the skillet. Transfer to the preheated oven and bake for 45-50 minutes, until the rabbit is cooked through.
- Remove from the oven, cover with foil, and let rest for 10 minutes before slicing and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 12g | Protéines: 40g | Fat: 10g | Sucre: 8g
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