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Saddle of rabbit with speck, potatoes, and olives

Savory recipes Spring Summer Fall Winter Under 30 minutes Easy Autocuiseur
Prep time
20 minutes
Cooking time
10 minutes
6 people


  1. Cut the boneless saddles in half (ask your butcher to debone them). Season with salt and pepper, then wrap each saddle in 2 slices of speck with 2 sage leaves in between. Tie with string.
  2. Peel, wash, and cut the potatoes into quarters
  3. Pit the olives, wash and cut the lemon into quarters. Peel 2 cloves of garlic, remove the sprout and chop.
  4. Heat some olive oil in the pressure cooker, then add the saddles with the 2 whole garlic cloves and brown the meat on each side. Set aside.
  5. Heat some more oil, then brown the potatoes, the olives, the 2 peeled and chopped garlic cloves, and the lemon quarters for 5 minutes.
  6. Season with salt and pepper, add the saddles, the whole garlic cloves, the white wine, 20 cl (4/5 cup) of water, and a cube of chicken stock
  7. Close the lid with the regulator. When the steam starts to escape, lower the heat and cook for 10 minutes.
  8. Remove the pressure cooker from the heat. Depressurize before opening. Taste and season as needed.
  9. If the broth is still a bit runny, reduce it until it is syrupy.
  10. Serve warm in a hollow dish


  • 3 rabbit saddles
  • 12 thin slices of speck
  • 12 sage leaves
  • 12.5 cl (1/2 cup) white wine
  • 500 g (17.6 oz) Charlotte potatoes
  • 1 small organic lemon
  • 12 black olives
  • 4 cloves of garlic
  • Salt, pepper


Pressure cooker

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