• Mille feuille of white rabbit with truffle cream sauce


Average: 4.5 (3 votes)


2 x 100g fillets of farmed rabbit
6 peeled chestnuts
½ cup wild mushrooms, thinly sliced
2 shallots, thinly sliced
2 tablespoons chopped mixed herbs (chervil, chives, parsley, tarragon)
puff pastry, cut four strips 4cm x 6cm and cook before using in mille feuille
1 cup fresh chopped spinach leaves
250ml stock made with rabbit bones
1 tablespoon cream
1 teaspoon truffle oil
1 teaspoon grained mustard
salt and black pepper, to season
30ml virgin olive oil
2 tablespoons butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Make stock by boiling rabbit bones for about an hour. Strain before use.

Heat 30ml of oil in heavy based frying pan, season rabbit fillets and fry in oil until lightly golden on both sides (about 4 minutes). Rest meat in warm place.

In another pan, gently heat one tablespoon of butter and sauté mushrooms, chestnuts and shallots. Season to taste and toss mixed herbs through the mix. Set aside.

Wilt spinach in remaining butter over gentle heat.

Place a slice of pastry in the centre of a dinner plate. Cover with spinach. Slice rabbit meat and place on top of spinach.

Add rabbit stock to mushroom mixture and reduce liquid by half over high heat, stirring gently. Add cream, truffle oil and mustard to mix. Pour mushroom sauce over rabbit and top with a pastry slice.