Roast Saddle of Rabbit filled with Armagnac and Prune Mousse

For a really special dinner party dish, take the time to prepare Michel Lemoine's roast rabbit stuffed with an Armagnac and Prune chicken mousse
By Michel Lemoine
Roast Saddle of Rabbit filled with Armagnac and Prune Mousse
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: plus 24 hrs marinating
  • Effort: hard


  • 150 g prunes, quartered
  • 30 ml armagnac
  • 2 x 500 g rabbit saddles, de-boned and cut into 4 pieces
  • 300 g skinless chicken breasts
  • 1 egg
  • 200 ml double cream
  • 4 pieces pig's caul fat, each 100g, soaked in water for 5 minutes
  • sea salt and freshly ground black pepper

For the galettes

  • 4 potatoes
  • 2 tbsp olive oil

For the sauce

  • 1 tbsp butter
  • 4 cloves garlic, finely sliced
  • 3 shallots, finely sliced
  • 1 tbsp thyme, chopped
  • 200 ml white wine
  • 700 ml chicken stock

For the spinach

  • 1 tbsp butter
  • 2 cloves garlic, chopped
  • 250 g spinach
  • sea salt and freshly ground black pepper


1. Put the prunes in a dish, cover with Armagnac and leave to steep for 24 hours.

2. Remove the thin membrane from the rabbit meat (it becomes very tough when cooked).

3. Put the chicken breast and egg into a food processor and season. Add the cream and whiz until smooth, taking care not to over process, or the cream will turn to butter.

4. Place the saddle pieces upside down on a work surface. Spread the chicken mousse evenly over the rabbit and scatter with the marinated prunes. Roll the rabbit into sausage shapes.

5. Drain the softened pigs caul on kitchen paper and lay on a clean work surface. Roll each rabbit saddle very tightly in a piece of caul to keep the sausage shape. Season with salt and pepper and leave to drain on kitchen paper - the caul will still be holding some water.

6. Preheat the oven to 180C/gas 4. Heat 1 tablespoon of olive oil in a large oven-proof frying pan and fry the saddles for 2-3 minutes until coloured on both sides. Roast for 5-6 minutes, then remove from the oven and leave to rest covered with foil to keep warm.

7. For the galettes, cut the potatoes into thin shreds, season with salt and pepper and leave for 30 minutes to drain.

8. Heat the olive oil in a small frying pan. Take a quarter of the potatoes in your hands, squeeze to drain any excess liquid, press into a flat small pancake shape and fry for about 4 minutes on each side, until crisp. Use up the remainder of the potatoes to make 3 more potato cakes and fry in the same way. While the galettes are cooking, make the sauce.

9. For the sauce. Melt the butter in a small saucepan and gently fry the shallots and garlic until softened. Stir in the thyme and white wine and cook until reduced by half - about 5 minutes. Add the chicken stock and cook until reduced by half again. Season to taste, strain and keep warm until serving.

10. For the spinach, melt the butter and gently fry the garlic for 1 minute. Add the spinach, season to taste, and cook until softened - about 2 minutes.

11. To serve, place a galette on each of 4 warmed dinner plates and spoon over a dollop of spinach . Cut each saddle into 3 and arrange on top of the spinach. Drizzle over the sauce and serve immediately.

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