Recipe by Tony Worland from Tonic Restaurant

Servings: 6-8
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Rabbit Boudin
500g minced rabbit (ask your butcher)
4 egg yolks
400ml cream
Fresh tarragon, finely chopped
Sausage skins (fresh)
1 tablespoon (20ml) olive oil

Vichyssoise Sauce
1 tablespoon (20ml) olive oil
20g butter
2 leeks, chopped
2 cloves garlic, finely chopped
3 potatoes, peeled and diced
1 cup (250ml) chicken stock
sea salt
100ml cream
2 teaspoon (10ml) truffle oil

Greens
20g butter
100g broad beans, blanched
100g peas
2 sprigs fresh tarragon
1 bunch pea tendrils, washed

  1. Mix rabbit over a large bowl of ice adding yolks one by one. Add tarragon, salt and pepper. Then gently fold in cream.
  2. Place mix in piping bag and pipe into sausage skins. Tie sausages with string to desired lengths and place in a steamer.
  3. Steam slowly until sausages become firm, around 15 minutes. Remove from steamer and set aside to cool, then place in the fridge to set.
  4. For the vichyssoise sauce: Melt olive oil and butter in a medium frying pan over medium heat. Add leek and garlic and sweat until soft.  Add potatoes, cover with chicken stock and add some sea salt. When potatoes are cooked, blend and finish with cream, truffle oil and salt and pepper.
  5. In a heavy based frying pan heat oil and boudin slowly turning until lightly golden colour.  Note that if the pan is too hot, the boudin will split.
  6. In a separate pan heat butter then add broad beans, peas, tarragon and pea tendrils.
  7. To serve, spread vichyssoise on the base of serving plate, top with greens and finally boudin.