De-boned and cleaned rabbit saddles into 4 fillet
with belly part attached. Place the prunes close to
a fillet and rolled over
with belly part. Tied with butcher twine. Season with
salt and pepper.
Heat the heavy skillet over the high heat, pour
1 tablespoon grape seed oil and browned rabbits all
round. Roast in the oven for 8-10 minutes or until
the rabbit is just cooked. Keep warm.
In the saucepot, combine stock and red wine together,
bring to a boil, then reduce the heat down to low.
Reduce the stock by a half, then add shallots, cayenne
pepper and sherry vinegar. Reduce the sauce until
becomes syrupy texture. Add chilled butter and season
to taste.
Heat the frying pan with a little grape seed oil
over the medium high heat. Pan fried black pudding
on both sides quickly. Keep warm on the paper towel.
Using same pan to sauté apple wedges.
To serve
Place black pudding on the warm plate, sliced roasted
rabbit and set on the pudding. Put apple wedges around
the rabbit. Drizzle the sauce around
