Rouleau of rabbit, dates, pata negra, and a sherry jelly

Creation by Maurits van der Vooren, Latour* restaurant, Noordwijk, the Netherlands

Rouleau of rabbit, dates, pata negra, and a sherry jelly

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rabbit saddle









maple syrup



Vegetal (Sosa)



thinly-sliced pata negra ham

Preparation method

  • Remove the bones from the rabbit and lightly season the fillets with salt and pepper.
  • Roll up the meat tightly with cling film, pull vacuum, and then cook in the Roner at 62°C for an hour.
  • Remove the stones from the dates and then place the dates between sheets of plastic film and beat flat. Then use a rolling pin to roll out the dates into a nice thin rectangular slice (freeze briefly to make it easier to remove from the plastic film).
  • Add some water to the sherry and then flavour with a little maple syrup.
  • Thicken with Vegetal (70g per litre liquid) and pour the liquid out thinly onto a tray.
  • Place the set jelly on several layers of film.
  • Place the date slices on top and cover them with the pata negra.
  • Place the rabbit at the end of the sheet of jelly and roll up nice and tightly.

Serving suggestions

  • In combination with components of onion, mushrooms, Jerusalem artichoke, artichokes, or cabbage.
  • With a rocket and hazelnut salad.

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