Saddle of rabbit with speck, potatoes, and olives
- 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.
- Peel, wash, and cut the potatoes into quarters
- Pit the olives, wash and cut the lemon into quarters. Peel 2 cloves of garlic, remove the sprout and chop.
- 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.
- Heat some more oil, then brown the potatoes, the olives, the 2 peeled and chopped garlic cloves, and the lemon quarters for 5 minutes.
- 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
- Close the lid with the regulator. When the steam starts to escape, lower the heat and cook for 10 minutes.
- Remove the pressure cooker from the heat. Depressurize before opening. Taste and season as needed.
- If the broth is still a bit runny, reduce it until it is syrupy.
- 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
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