Ingredients:-

• 1 rabbit
• A few pork sausages
• Mustard seeds
• Celery cut lengthways into thin strips
• Salt and Pepper

Method:-

• Bone the saddle of the rabbit.

For the forcemeat:

• Trim the meat off the forelegs and dice.
• Mince, or chop finely, the liver, heart and kidney of the rabbit.
• Remove the meat from the sausages.
• Mix together to form a forcemeat.
• Season with salt and pepper.

Make the roulade:

• Place thyme and sage leaves on a large piece of cling film.
• Place the rabbit saddle on top..
• Lay the celery along the length of the rabbit saddle. Spinkle with mustard seeds. Add the forcemeat on top.
• Roll up in the cling film, tightly twisting the ends.
• Tie string around the whole length of the roulade. Use plenty of loops around the roulade.

To cook:

• Poach the roulade in water that is hardly simmering for 12 to 15 minutes.
• Allow to cool and remove the string and cling film.
• Roll the roulade in streaky bacon or parma ham.
• Fry the roulade in butter until the bacon becomes well browned.

To serve:

• Either slice the hot ballotine and serve with a little crispy lettuce and lightly pickled vegetables.
• Or allow to cool (and become a gallantine) and serve as above.

Note:-

Galantine vs Ballotine?

Galantines and ballotines (ballantine is a brand of scotch whisky) are roulades but roulades are not necessarily galantines or ballotines.Roulade =any meat that is rolled around a stuffing made of vegetable, meat, dairy or whatever.

Ballotine = a galantine served hot.

Galantine = a meat, poultry or fish that is boned, stuffed with a forcemeat of the original protein and traditionally poached in a gelatinous stock and served with decorative aspic made from the stock and served cold or room temperature.