About this recipe:Rabbit loin is topped with a mushroom paste and wrapped together with asparagus in a layer of puff pastry. It's then baked to perfection. Serve with mashed potatoes with drizzled demi-glace.
2 teaspoons vegetable oil
150g morel mushrooms
1 teaspoon finely chopped shallots
salt and pepper to taste
1/4 sheet frozen puff pastry, thawed if frozen
3 spears white asparagus, trimmed
125ml beef or veal demi-glace
175g rabbit loin
1 egg yolk, beaten
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Method Prep:15min › Cook:23min › Ready in:38min
Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
Heat the oil in a small frying pan over medium-high heat. Add the mushrooms, shallots , salt and pepper. Cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. Remove from the heat and allow to cool slightly.
Lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. Spread the mushroom paste over the surface. Place the rabbit loin on the centre and arrange the asparagus alongside the rabbit. Roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. Place on prepared baking tray and brush the top of the pastry with egg yolk.
Bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. Remove from the oven and let rest for 5 minutes. The meat should reach an internal temperature of at least 65 degrees C.
While the rabbit is cooking, heat the demi-glace in a small frying pan over medium heat. When melted and hot, stir in the butter until melted and remove from the heat.
To serve, cut the pastry in half crosswise and set in the centre of a serving plate. Drizzle the sauce around the plate.
If your local supermarket doesn't stock morel mushrooms, you can purchase them online.
White asparagus can be found in some speciality stores. They are more tender than green asparagus and have been grown in the dark. If unavailable, substitute in green.
Demi-glace can be found in supermarkets or online.