Rabbit Wellington
Premium, approachable, and bold table elegance: Rabbit Wellington offers a unique centerpiece to your Holliday table. All the rich attributes of a classic Wellington are highlighted with flaky pastry, earthy...
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Prep Time 24 HOURS INACTIVE |
Cook Time |
Servings |
Cut Used |
Ingredients List
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Ingredient |
Measurement |
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Rabbit Saddle, deboned, patted dry |
1deboned saddle ~ 8 ounces |
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Mushrooms (button, cremini, shiitake), roughly chopped, |
3 cups or 250 grams |
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Flaky Puff Pastry, store bought, thawed |
1 sheet |
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Proscuitto, thin sliced |
3 slices |
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Egg yolk, beaten, room temperature, for glazing |
1 yolk |
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Fresh thyme leaves, roughly chopped |
1 tsp |
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Red Wine, dry (Pinot noir or Cabernet) |
½ cup |
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Smashed garlic cloves |
4 each |
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Dijon Mustard, prepared |
2 tablespoons |
Chef’s Mandatory Prep
Do this the day before cooking: To allow for the optimal shape and make rolling easier prepare the center of the Wellington the day before and wrap in plastic wrap over night to help set the shape and keep everything uniform.
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Shaping your Wellington |
Required for this recipe: Lay the deboned rabbit saddle bone side up. Place the tenderloins in the void where the bones once were. Slowly roll the saddle covering the tenderloins, creating a tightly rolled cylinder. Use butcher’s twine to reinforce the roll, helping to keep its shape. Wrap tightly in plastic wrap and refrigerate over night. |
Step-by-Step Instructions
1. Preheat: Set your oven to 375 degrees if using a convection oven or 425 degrees if using a standard oven.
- For the mushrooms: Heat sauté pan over medium-high heat. Add two tablespoons of cooking oil and add all of your chopped mushrooms. Sauté until caramelized, about 5 minutes. Add chopped garlic and deglaze with the red wine and reduce to liquid by 90%. Gently stir in 2 tablespoons of butter and season to taste with salt and pepper (about 1 tsp each). Chill and reserve in the refrigerator.
- For the deboned saddle: Season the saddle generously with salt and pepper. Heat a sauté pan over medium high heat and add 1 tablespoon of cooking oil. Working quickly and rolling the cylinder frequently, establish an even caramelized color across the entire surface. Remove from pan and chill in the refrigerator for 1 hour before proceeding.
4. Assembling the Wellington: Remove the chilled mushrooms and deboned saddle from the refrigerator. Lay the flaky pastry flat on the counter and brush off excess flour. Arrange the prosciutto slices on the pastry overlapping each slice by about ½ inch, leaving a full inch of pastry exposed on the edges. Carefully place the chilled chopped mushrooms over the prosciutto slices covering them entirely. Brush the seared saddle (twine removed) with a thin layer of Dijon mustard. Place the mustard brushed saddle on the mushroom layer arranged so that when rolled there will be an even layer surrounding the saddle. Carefully begin to roll the pastry around the saddle, seal the final rolled edge with a few drops of water to help seal the bundle. Reserve in the refrigerator for 20 minutes.
5. Preparing the Wellington: Utilizing a small brush, spread a thin layer of the room temperature beaten egg across the outside of the pastry. Using a sharp knife, gently score a decorative design on the top of the pastry.
- To Cook: Place the Wellington on a foil lined sheet pan sprayed with a non-stick cooking spray. Roast in the oven for about 45 minutes. Check internal temperature with a probe style thermometer until the internal temperature reads 155 degrees. Remove from oven and let rest at room temperature for 30 minutes.
- To serve: Slice into ¾ inch medallions and serve with your favorite sauce.
