Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.
Note: 24 hour preparation time required
To Serve: Place a large spoon of the black pudding purée on a warm serving plate, then top with a rabbit cannelloni. Heap some of the glazed vegetables on top, blend the ham velouté with a stick blender and spoon over. Serve immediately.
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