Recipe: Rabbit ballotine / galantine
- Details Category: First course Published on Monday, 09 December 2013 14:00 Written by ethel :
- 1 rabbit
- A few pork sausages
- Mustard seeds
- Celery cut lengthways into thin strips
- Salt and Pepper
- Bone the saddle of the rabbit.
For the forcemeat:
- Trim the meat off the forelegs and dice.
- Mince, or chop finely, the liver, heart and kidney of the rabbit.
- Remove the meat from the sausages.
- Mix together to form a forcemeat.
- Season with salt and pepper.
Make the roulade:
- Place thyme and sage leaves on a large piece of cling film.
- Place the rabbit saddle on top..
- Lay the celery along the length of the rabbit saddle. Spinkle with mustard seeds. Add the forcemeat on top.
- Roll up in the cling film, tightly twisting the ends.
- Tie string around the whole length of the roulade. Use plenty of loops around the roulade.
- Poach the roulade in water that is hardly simmering for 12 to 15 minutes.
- Allow to cool and remove the string and cling film.
- Roll the roulade in streaky bacon or parma ham.
- Fry the roulade in butter until the bacon becomes well browned.
- Either slice the hot ballotine and serve with a little crispy lettuce and lightly pickled vegetables.
- Or allow to cool (and become a gallantine) and serve as above.
Galantine vs Ballotine?
Galantines and ballotines (ballantine is a brand of scotch whisky) are roulades but roulades are not necessarily galantines or ballotines.Roulade =any meat that is rolled around a stuffing made of vegetable, meat, dairy or whatever.
Ballotine = a galantine served hot.
Galantine = a meat, poultry or fish that is boned, stuffed with a forcemeat of the original protein and traditionally poached in a gelatinous stock and served with decorative aspic made from the stock and served cold or room temperature.