For 4 people
For 4 people
Adjust the shape of the rabbit saddle fillets so they are uniform. The fillets are elongated and slightly rounded. Season them with salt and pepper. You can also tie them with string.
Start by browning the loins over high heat in a pan with a little olive oil for 3 minutes.
Remove the loins from the pan and brush them generously with Strong Mustard on all sides.
Gently roll the mustarded loins in chopped hazelnuts.
Place them in a lightly oiled roasting tin and bake for 12 to 15 minutes in an oven preheated to 180°C.
Let the loins rest for at least 5 minutes before carving.
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