Rabbit & Herb Mousseline and Apricot & Carrot Purée with Work Sharp Culinary and Chef’s Roll

Rabbit Roulade is a French winter specialty that gives a culinary peek into the coming Spring, with cream and sage lapin framed by the sweet and sour tropical tang of puréed apricot and carrots. A sharp knife makes short work in prepping the rabbit!

Rabbit & Herb Mousseline


Whole Rabbit
1 bunch Herbs
2 cloves Garlic
1 Egg
¼ -½ c Cream
Salt, to taste


  1. Remove the forelegs and hind legs of the rabbit.*Check it’s cavity for kidneys or liver (often left attached), remove if either is present. 
  2. Debone all rabbit legs and rabbit saddle, with a sharp knife. Set deboned rabbit saddle and any extra meat aside.
  3. Place leg meat in a blender and blend with herbs, garlic, and egg. Add cream and season with salt, blend until tacky to the touch.
  4. Place mousseline into a piping bag.

Rabbit Roulade


Caul Fat, enough to cover Rabbit Roulade


  1. Lay caul fat flat, enough to wrap a rolled rabbit roulade.
  2. Place deboned rabbit saddle flesh side up onto laid out caul fat. Place extra meat to fill holes left on rabbit saddle.
  3. Pipe rabbit & herb mousseline along the rabbit (refer to video).
  4. Roll the boneless rabbit tightly around itself lengthwise.
  5. Wrap rabbit in caul fat.
  6. Wrap tightly with plastic wrap, place into a standard vacuum sealer bag, and vacuum seal.
  7. Sous-vide rabbit roulade for 1.5 hours at approx. 57˚C/134˚F.
  8. Remove from vacuum sealer bag. Sear with butter and sage, until golden brown.
  9. Let rest for 10 minutes and slice with a sharp knife.

Apricot & Carrot Purée


2 tbsp. Apricot Jam
2 small Carrots
Salt, to taste


  1. Boil carrots until tender.
  2. Place tender carrots and apricot jam into a blender to purée. Season, to taste.
  3. Place purée in a piping bag or squeeze bottle.



3 small Carrots, sliced
Carrot Tops


    1. Blanch, sauté or roast sliced carrots.
    2. Place apricot & carrot purée dots along a plate.
    3. Place sliced rabbit roulade onto the plate.
    4. Garnish with cooked sliced carrots and carrot tops.

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