Combine and grind all ingredients except the saddle, asparagus, carrot, bacon, and coppa batons. Use a coarse die on your meat grinder. Lay out saddle inside up and pound out belly with a flat mallet.
Season with salt and pepper and score belly in a crosshatch pattern, do not cut through.
Detail of scoring.
Place layer of forcemeat onto the belly, leave about 1/2" at bottom uncovered.
Press vegetables and meat batons into the forcemeat, laying them out parallel to each other.
Roll the loin over the belly and forcemeat forming a log.
Coat a piece of tin foil with canola oil, salt, and pepper.
Roll the porchetta up in the tin foil, twisting the ends to create a tight log. Chill for 30 min. Sear the foil wrapped log in hot sauté pan, about 2 min per side.
Place into an Alto-Shaam CTP combi oven at 210F (99C) in convection mode, 100% humidity, 60% fan, to an internal temp of 137F (58C). Rest 10 min, then place into a 34F (1C) Quick Chiller for 2 hours.
Slice your porchetta 3/8" thick, plate and serve!
- 1.0 Rabbit saddle
- 1.0 Asparagus (blanched)
- 1.0 Carrot baton (blanched)
- 1.0 Bacon baton
- 1.0 Coppa baton
- 11.75oz Rabbit leg and tenderloin meat
- 2.0 Rabbit kidneys
- 1.0 Rabbit heart
- 1.0 Egg
- 4.0tsp Milk
- 0.0tsp Thyme leaves
- 0.0tsp Chopped rosemary
- 0.0tsp Chopped sage
- 1.0Tbsp fine bread crumbs
- 2.0oz Tomato Confit
- 1.0oz Pork fatback
- 1.0oz Diced slab bacon
- 2.0oz diced grade A foie gras
Menomonee Falls, WI