RECIPES > Meat Dishes - Saddle of rabbit roasted in Brouilly wine, with morels in cream Le Saint Romain in Anse Serves 4. Presentation time: 45 min Cookink time: 15 min Ingredients 4 saddles of rabbit 1 tablespoon of oil 40g of butter 1,5 tablespoons of Madera 1,5 tablespoons of Cognac Shallot Seasoning vegetables, salt, pepper 1 calf's hoof Morels Cream 1/2l of Brouilly Recipe Bone and pare the saddles. Season with salt and pepper. Fold and tie up with string. Wash the morels a few times. Cut the trimmings in pieces, the rabbit bone and the calf's hoof. Brown slightly in a pan. Add the seasoning vegetables. Sweat then pour over the Brouilly. Leave to reduce then pour through a fine sieve. Brown the saddles in a sauté pan. Finish to cook in the oven for about 7 min. take out of the oven, remove the fat, flambé with the Madera and the Cognac. Pour the reduced Brouilly into the sauté pan. Add cream to the morels, season. To present, remove the string from the saddles. Cut one slice. Cover the bottom of the plate with a little sauce. Then put on the saddle and a good spoonful of morels in cream. Recommend Wine Brouilly, Beaujolais Cru Brouilly is used to make the sauce. It is both firm and fruity and brings out the tastes in the rabbit.