Stuffed Rabbit Saddle

Preparation:

Preparation: Bone the saddle of rabbit, being careful not to break it, in order to obtain a rectangular slice of meat; keep aside the small fillets you get. Dice the ham and divide the pistachios in two. Salt and pepper the thigh meat and blend it. Collect the proceeds in a bowl and mix the cream a little at a time, until you obtain a homogeneous mixture. Pass it through a fine sieve and put it in a cool place. Brown the kidneys for a few moments in a pan with a little butter, salt and pepper them, finally put them in the fridge too. Spread the pork net on the work surface, place the boneless saddle on top and sprinkle with salt and pepper. Spread the cream and meat mixture along the middle of the saddle, to which you will have mixed the pistachios and ham, then place the fillets obtained from the saddle itself and the kidneys, cold and cut in half, on top. Roll up the saddle closing it around the filling and trying to overlap the edges by a few centimetres. Wrap the roll obtained in the pork net, being careful not to tighten it too much. Heat the oil in a sufficiently large pan and brown the roll over high heat on all sides. Add the peeled and diced vegetables and transfer the pan into the preheated oven (180 degrees). When the vegetables begin to colour, wet the preparation with a part of the broth. Cook the roll (it takes about 45 minutes), then remove it from the pan and keep it warm. Mix the rest of the broth with the cooking juices and let it reduce by half, then sieve the sauce obtained and stir in the cream. Cook the sauce until it reaches a creamy consistency; season with salt and pepper and serve together with the sliced saddle.