Rabbit Parcels with Sun-dried Tomatoes and Red-Wine Jus

Richard Phillips wraps a saddle of rabbit with an array of bold flavours in a fine pastry parcel
By Richard Phillips
Rabbit Parcels with Sun-dried Tomatoes and Red-Wine Jus
  • Rating:
  • Serves: 1-2
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: hard


  • 1 saddle rabbit, boned and all fat removed (keep the bones for the sauce)
  • 2 sheets spring roll wrappers
  • 1 egg, beaten (for an egg wash)
  • 1 aubergine
  • 100 g sun-dried tomatoes, de-seeded
  • 6 basil
  • 2-3 drops white truffle oil
  • olive oil, for frying
  • salt and black pepper, to season

For the sauce

  • rabbit bones, (reserved from the saddle)
  • 2 shallots, finely sliced
  • 1 sprigs thyme
  • 100 ml red wine
  • 150 ml red wine vinegar
  • 300 ml brown chicken stock
  • vegetable oil
  • knob butter

To serve

  • 6 asparagus
  • boiled new potatoes, tossed in butter


1. Pre-heat the oven to 180C/ gas 4.

2. Heat some oil in a large frying pan, and when very hot, seal the rabbit pieces for about 30 seconds on each side, then remove and let them cool.

3. Lay a sheet of the spring roll pastry and brush with the egg wash, then lay the cooked aubergine on top followed by the sun-dried tomatoes and 3 torn basil leaves. On top of that goes one half of the rabbit saddle, with some seasoning and a few drops of white truffle oil. Roll the whole thing up into a cigar shape, keeping it as tight as possible. Repeat this process with the other piece.

4. Heat some olive oil in a frying pan, and fry the rabbit parcels on all sides until golden brown. Transfer to the hot oven and cook for approximately 6 minutes.

5. Heat some vegetable oil in a saucepan and fry the rabbit bones. When they are starting to colour, add the shallots and thyme and fry until well-browned.

6. Stir in the wine and vinegar, and cook over a medium heat to reduce by half. Add the chicken stock, bring to the boil and reduce to a sauce consistency. Finish by stirring in a knob of butter and straining through a fine sieve.

7. Heat the asparagus spears in a little butter without colouring them.

8. Slice the ends off the rabbit parcels and cut each parcel at an angle into 3 equal pieces. Place the asparagus spears down the centre of the plate in a criss-cross pattern, then the rabbit on either side. Drizzle with the sauce and serve with a few buttered new potatoes.

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