Rabbit Roulade
Stuffed Rabbit, Grilled Squash, Green Beans, Fava Beans, Rabbit Jus
Chef Lung Ly of 93’ Til | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Alexander Zeren
INGREDIENTS
Rabbit Jus:
1 whole rabbit
4 cloves garlic
2 stalks celery, roughly chopped
1 yellow onion, roughly chopped
1 carrot, roughly chopped
14 grams tomato paste
½ cup red wine
4 sprigs thyme
1 bay leaf
1 Fresno chile, sliced
4 whole black peppercorns
113 grams diced cold butter
Kosher salt
Ground black pepper
Lemon juice
Stuffed Rabbit:
57 grams diced bacon
30 grams chopped parsley
20 grams spring onion tops
3 grams thyme
2 grams mint
12 grams garlic
120 grams heavy cream
1 egg
60 grams diced lardo
1 sheet caul fat
Kosher salt
Ground black pepper
Grilled Vegetables:
1 yellow pattypan squash, quartered
1 green pattypan squash, quartered
3 green beans
2 fava beans, cleaned and blanched
1 spring onion
Olive oil
Kosher salt
Lemon juice
Aleppo pepper
To Assemble and Serve:
Yield: 1 serving
Olive oil
Finishing salt
METHOD
For the Rabbit Jus:
Heat oven to 375°F. On a work surface, debone rabbit and separate saddle and loin. Reserve. Remove meat from legs and reserve. Transfer bones to a hotel pan and roast 15 minutes. Add garlic, celery, onions, carrots, and tomato paste. Mix to combine, then roast additional 10 minutes. Transfer mixture to a stock pot over medium heat. Deglaze hotel pan with wine and transfer mixture to pot. Cover with enough water to submerge bones. Add herbs, chiles, and peppercorns. Let simmer 30 minutes. Strain into a clean pot over medium heat. Cook until mixture has thickened. Transfer to a Vitamix Commercial blender. With the machine running, slowly incorporate butter, mixing until fully emulsified. Season with salt, pepper, and lemon juice. Transfer to an airtight container and refrigerate.
For the Stuffed Rabbit:
Heat the water bath of an immersion circulator to 137°F. Using a meat grinder, process bacon, herbs, garlic, and reserved rabbit leg meat. Pass through grinder once more. Transfer to a food processor. Add heavy cream and egg. Blend until smooth. Fold in lardo, then transfer mixture to a piping bag. Set aside. On a work surface, season reserved rabbit saddle with salt. Lay out sheet of caul fat and top with seasoned rabbit. Pipe ground rabbit mixture down the middle of the saddle. Tightly roll into a log, then wrap in plastic wrap. Cook sous vide 40 minutes. Let cool.
For the Grilled Vegetables:
Heat and prepare a grill. In a mixing bowl, add vegetables. Season with olive oil and salt. Toss to evenly coat. Grill squash, beans, and spring onion until lightly charred. Transfer to a clean mixing bowl and season with lemon juice and Aleppo pepper. On a work surface, slice spring onion into rounds. Return to mixing bowl and set aside.
To Assemble and Serve:
In a pot over low heat, warm Rabbit Jus. In a sauté pan over medium heat, sear Stuffed Rabbit until golden brown on all sides. Transfer to a work surface and cut into a 2-inch thick slice. Set aside. Spoon Rabbit Jus in the bottom of a serving plate. Top with seared Stuffed Rabbit and Grilled Vegetables. Season with olive oil and salt.
