Reuben’s: Rabbit roulade with apricot sauce. Served with Excelsior Viognier or Sauvignon Blanc

This delicious recipe is courtesy of Reuben’s at the Robertson Small Hotel. Serve with Excelsior Viognier or Sauvignon Blanc. For reservations click here.

Rabbit filled with créme fraiche and grapes, cous-cous and salsa, carrot and apricot sauce

Serves 4-5 people

Debone the rabbit, leaving you only with the skin and meat. Pound the meat a bit making it flat. Cover holes that might have been created.

Take 4 tablespoons of crème fraiche and smear it over the meat followed by half cut grapes.

Begin to roll up the meat tightly as possible.

After rolling it up take streaky bacon, layer it and put some baby spinach leaves on top. Now roll the rabbit in the spinach and bacon.

Then take cling wrap and roll the finished roulade again tightly in cling wrap, knot the sides and put it in 70 degrees of water, (just don’t let the water boil) for about 20 minutes.

Then take out of the cling wrap and sear of in a hot pan to crisp the bacon and put it in the oven for another 10 to 15 min.

Cut up and serve.

Apricot sauce:

Serves: 4

335ml apricot juice

55g dried apricots, chopped

2 tablespoons honey

2 tablespoons reduced salt soy sauce

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/8 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

500ml of chicken stock

In a saucepan over medium heat, mix together the apricot juice, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne and chicken stock. Bring to the boil, then reduce heat to medium-low, and simmer for about 30-40 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 4 tablespoons of the glaze for basting, and set the remaining aside.Excelsior Sauvignon Blanc

Glazed carrots:

Peel 5 big carrots. Bring a small pot of water to boiling point. Blanche the carrot in the water till cooked. Immediately put in ice water to prevent from cooking further and going mushy.

Just before serving add 1 tablespoon of castor sugar and a pinch of salt with half a teaspoon of butter and warm up the carrots.

Excelsior Viognier

Couscous: Can be done warm or cold. This recipe was cold.   

1 1/2 cup couscous

2 3/4 cups water or chicken stock

1/4 teaspoon salt

Put couscous in a bowl and add the water or chicken stock with the salt. And let it absorb all the liquid till nice and fluffy.

Salsa in couscous: Cucumber, peppadew, onion, feta, salt and pepper. Can add a dressing if you want.

Reubens

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