Ballotine of Rabbit with Champagne Veloute and Sturgeon Caviar


1 rabbit 

For the Rabbit Stock

  • 50g carrots 
  • 50g celery 
  • 50g onion 
  • 6 cloves garlic 
  • 250ml white wine 
  • 20g fresh thyme 
  • 1 rabbit carcass, with shoulders attached 
  • 1 litre water

For the Veloute

  • 100g butter 
  • 100g carrots 
  • 100g celery 
  • 100g onion 
  • 6 cloves garlic 
  • 20g fresh thyme 
  • 250ml champagne 
  • 500ml rabbit stock 
  • 400ml cream 
  • 250ml milk

For the Rabbit Mousse

  • 175g rabbit leg meat 
  • 10g salt 50g egg whites
  • 250g cream 
  • chives 
  • reserved cooked rabbit meat from the stock process

To Assemble the Ballontines

  • 2 rabbit loins 
  • 500g large spinach leaves, blanched 
  • pork crepenette 
  • rabbit mousse 
  • 15 gm Sturgeon Caviar


Rabbit Stock

Place carrots, celery, onion and garlic in a sauce pan, lightly sweat down with no colour. Deglaze the saucepan with white wine and reduce by two thirds, add the rabbit carcass and cover with water. Place saucepan on a low heat and cook slowly for 3-4 hours. Once the stock is ready, strain and place in a new saucepan. Pick off any meat left on carcass and reserve for the ballotine filling.


Place butter, carrots, celery, onion and garlic in a saucepan on a medium heat. Cook out with no colour. Deglaze saucepan with champagne and reduce by two thirds. Add rabbit stock and reduce by half. Now add cream and milk, bring to the boil. Finish with lemon juice and check the seasoning.

Rabbit Mousse

Debone rabbit legs, remove all skin and sinew. Blend until nice and smooth. Add salt and then slowly add the egg whites. Slowly drizzle in the cold cream. Scoop out into a mixing bowl and add the chives and picked cooked rabbit from the stock.

Assemble the Ballontines

Roll all of the rabbit loins in spinach. Take the crepenette and lay it out on a chopping board. Spread a small layer of rabbit mousse, place the rabbit loin on top. Now cover with another layer of rabbit mousse. Roll two-and-a-half times around with crepenette. Now roll and wrap tightly in cling film and steam at 65°C for 30 minutes.