Stuffed Rabbit Saddle with Tarragon and Mustard Sauce

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Lay the boneless rabbit saddle flat on a clean surface.
3. Season the rabbit saddle with salt and ground black pepper on both sides.
4. Heat olive oil in a skillet over medium heat.
5. Add minced shallot and saute until translucent, about 2 minutes.
6. Add fresh spinach leaves and cook until wilted, about 3 minutes.
7. Remove spinach and shallot mixture from heat and let cool slightly.
8. Spread the spinach and shallot mixture evenly over the rabbit saddle.
9. Roll the rabbit saddle tightly and secure with kitchen twine or toothpicks.
10. Heat unsalted butter in the skillet over medium-high heat.
11. Sear the stuffed rabbit saddle on all sides until golden brown, about 2 minutes per side.
12. Transfer the seared rabbit saddle to an oven-safe dish and bake for 15 minutes.
13. While the rabbit cooks, prepare the sauce by adding dry white wine to the skillet and simmering until reduced by half.
14. Add heavy cream, Dijon mustard, and chopped fresh tarragon to the skillet.
15. Simmer the sauce gently until thickened, about 5 minutes.
16. Remove the rabbit from the oven and let rest for 5 minutes before slicing.
17. Serve sliced stuffed rabbit saddle with tarragon mustard sauce drizzled on top.