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Catalan Rabbit with Autumn Flavours

The Catalan Rabbit with Autumn Flavours was presented during the European Young Chef Award 2017, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Pau Gabarró, a participant of the 2017 edition, and inspired by Catalan’s ongoing tradition of Rabbit with Autum Flavours in an attempt to valorize these local products.


Rabbit Loin Filling

  • Clean and score the liver and kidney and add to the hot pan.
  • Mash them in the pan while cooking and add the salted cep mushrooms, hazelnuts and a teaspoon of ratafia. Mix everything well together and remove from the heat.

Stuffed Rabbit Loin

  • Separate the rabbit into loin section, legs and shoulders.
  • Keep the legs and shoulders for the stock.
  • Clean the loin’s ribs until the bones are exposed.
  • Stuff the loin with the filling mixture (above) and lace together using the bacon slices and fat.
  • Cook in sous vide and then finish in the oven.

Crispy Pinenuts

  • Chop the pine nuts finely and keep to one side.
  • Mix the water, salt and maltodextrin together, and then slowly add to the pine nuts until it forms a dough.
  • Stretch the mixture over baking paper and cook for 35 minutes at 130 degrees.

Chestnut Foam

  • Sauté the onions and add the sliced chestnuts until lightly brown.
  • Add the stock and let it reduce.
  • Blend the mixture to produce the chestnut cream.
  • Add to a syphon and charge with one cartridge; allow to rest.

Cep and Cod Offal Sauté

  • Soak the cod offal in water to remove the salt.
  • Change the water and boil with milled peppercorn and bay leaf.
  • Once boiled, remove from the heat and allow to cool in the same liquid.
  • Slowly cook the onions and add the diced mushrooms. Finally, mix through the cod mixture.

Source: IGCAT – European Young Chef Awards 2017, Region of Gastronomy


Rabbit Stuffing

  • Rabbit Liver 1
  • Rabbit Kidneys 2
  • Hazelnuts 20g
  • Cep
  • Ratafia

Crispy Pinenuts

  • Pine nuts 200g
  • Maltodextrin 50g
  • Water 25g
  • Salt 3g

Cep and Cod Sauté

  • Cod offal (liver and roe) 200g
  • Ceps 200g
  • Onion 100g

Rabbit Loin

  • Rabbit 1
  • Bacon slices 100g
  • Lace fat

Chestnut Foam

  • Roasted chestnuts 300g
  • Onions 200g
  • Chicken stock

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