Skip to Content
Prep Time
5 mins
Total Time
1 h
Serves
4

Ingredients

2 pkgs
dried mixed mushrooms
28 g
3 tbsp
butter, divided
45 mL
1
shallot, finely chopped
1/2 pkg
rabbit liver parfait & apple cider
110 g
4
tournedos of rabbit saddle (or tournedos of chicken, if desired), twine removed, saddle and cutlets separated
1 cup
oyster mushroom sauce
250 mL
2 tbsp
15% cooking cream
30 mL
1/4 tsp
each salt and pepper
1 mL
Butcher’s twine (optional)
Toothpicks

Method

Step 1
Preheat oven to 350°F (180°C). In a bowl, soak mushrooms in hot water for 20 to 30 min. until softened. Strain and finely chop, reserving soaking liquid. Set aside.
Step 2
Heat 1 tbsp (15 mL) butter in a skillet over medium heat. Add shallots and cook until softened, 5 to 6 min. In a bowl, combine shallots, rabbit liver parfait and reserved mushrooms. Set aside.
Step 3
Place cutlets on a work surface and divide mushroom mixture overtop. Gather edges of each and seal closed with butcher’s twine or toothpicks to create a bundle. With seal facing up, tightly wrap sides of each bundle with saddle meat and secure with toothpicks.
Step 4
Heat remaining butter in skillet over medium-high heat. Sear tournedos on all sides until browned. Transfer seared tournedos to an ovenproof dish and bake 10 to 15 min. until the internal temperature reaches 160°F (71°C).
Step 5
Meanwhile, in a skillet, bring reserved mushroom soaking liquid to a boil over medium-high heat. Add mushroom sauce, cream, and salt and pepper to taste. Reduce heat to medium-low and simmer until sauce reaches a syrupy consistency, about 10 min.
Step 6
To serve, remove toothpicks and top each tournedos with mushroom sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

Dinner

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
350
Fat:
23 g
Saturated Fat:
3 g
Carbs:
7 g
Fibre:
1 g
Cholesterol:
110 mg
Protein:
27 g
Sodium:
590 mg