Roast Saddle of Rabbit
Moroccan Spice & Swiss Chard

Ingredients
2 Rabbit saddles, bone out
_ lb. Swiss chard, leaves only
1 Tsp. Butter
_ Shallot ,minced
_ cup Honey
1 TBLSP Toasted Pinenuts
1 TBLSP White Raisins
_ Tsp. Ground Coriander
_ Tsp. Ground Cumin
Pinch White Pepper
Zest of 1 orange
_ cup Champagne vinegar
Juice of 2 oranges
3 cup Veal or Chicken stock
2 oz. Cointreau
Salt & Pepper

Rabbit

• Melt butter & sweat minced shallots
• Add Swiss Chard leaves and cook till just tender, salt & pepper. Remove from pan & chill rapidly.
• Layout Rabbit loins on work surface. Sprinkle Rabbit with salt & pepper.
• Place chilled Swiss chard between loins of Rabbit. Roll Rabbit around Swiss chard, forming tight bundle.
• Tie rabbit with butcher’s twine in four equally distinct lengths.
• Repeat with other saddle.

Sauce

• In large heavy bottom saucepot, place honey, coriander, orange zest, white pepper & cumin.
• Place over medium high heat and boil till honey starts to caramelize & takes on a mahogany color.
• Remove from heat & carefully add remaining ingredients (Champagne vinegar, Orange Juice, Stock, Pinenuts, Raisins, & Cointreau).
• Reduce till sauce is syrupy & coats the back of a spoon (15 minutes); keep warm (be careful not to over reduce).

To Finish

• Heat pan (ovenproof skillet) over high heat and sear rabbit on all sides.
• Place skillet in oven and roast 16 minutes at 400ºF
• Remove from oven and let rest 10 minutes
• Remove twine from rabbit and slice crosswise into pinwheels.
• Place sauce in center of plate and serve rabbit over.
• Garnish with Couscous.