RECIPES > Meat Dishes - Saddle of rabbit stuffed with spring vegetables Hostellerie Saint Vincent in Salles en Beaujolais Serves 4 Preparation time: 1/2 h the day before. 1/2 h the same day Cooking time: 25 minutes Ingredients 2 saddles (1) of rabbit with the skirt(2) 50g poultry fillets 40g of forest mushrooms Carrots, peas, leeks (100g of each) 5 big potatoes 150g of butter 50g of cream 5 tablespoons of oil 1 egg white 5 tablespoons of white wine Salt, pepper (1) The saddle is the fleshy part of the rabbit (2) Skirt: available at your butcher's. Recipe Bone the saddles; salt them and put them to one side. Blanch the peas and carrots which have been diced small (5mm). Slice the mushrooms. Make the stuffing with 50g of poultry fillet, 1 egg white, 30g of single cream, salt and pepper. Mix the mushrooms, the above stuffing, the diced vegetables and the kidneys. Open the saddles, spread the stuffing on them, and roll the saddles in the skirt. Put them on a roasting dish in the over for 20 minutes at 180°C. Sauce : Grill the rabbit carcasses in oil with onions, carrots, a bouquet garni and the white part of the leeks. Remove the fat then add 10cl of white wine and 10cl of water, cook for one hour over a low heat. Push through a fine sieve. Stir in the rest of the cream. Allow the meat to come off the bone. Cut the saddles into rounds. Place them on a serving dish. Thicken the sauce with butter, whisk to emulsion. This dish is at its best when serves with carrot purée and potatoes in their jackets stuffed with chive cream. Recommend Wine Beaujolais Villages The fruitiness and the body in a Beaujolais Villages bring out the taste in the rabbit.