Tournedos of rabbit with tapioca pearls

Recipe by Chef Jean-Pierre Bruneau

Restaurant “Bruneau”

Recipe for tournedos of rabbit with plum oil by the Belgian chef Jean-Pierre Bruneau

Ingredients for 6 people:

  • 1 saddle of rabbit of around 500 g with its panoufles
  • 2 rabbit thighs of around 250 g, 1 crépinette (sausage parcel)
  • 125 g of champignon mushrooms – 125 g of smoked bacon
  • 1 shallot – Mixed herbs
  • 1 teaspoon of Marc de Bourgogne
  • 100 ml of virgin Perles de Gascogne Plum Kernel Oil
  • 0.075 g of Agar-Agar – salt and pepper
  • 3 baby carrots, 6 green asparagus, 12 mange-tout,
  • 1 red curly endive, 100 g of basil cress



  1. Bone the raw rabbit saddle and put to one side. Dice the rabbit thighs, smoked bacon and champignons into small pieces. Finely slice the shallot.
  2. In a frying pan, brown the shallot in 50 ml of Plum Kernel oil with 50 ml of Méditerranéo Bio extra virgin olive oil in a frying pan. Add the diced meat and mushrooms, season with pepper and cook for 5 minutes. Then add the Marc de Bourgogne and leave for a further 5 minutes. Season with salt and pepper.
  3. When cooled, place this stuffing on the saddle and roll it up with a crépinette around it. Cook in the oven at 180°C for approx. 40 minutes.
  4. For the tapioca pearl decoration, cook 50 g of tapioca pearls in salted water for 30 minutes. Strain and cool.
  5. Boil 125 g of meat broth with 0.075 g of Agar-Agar. Mix in the tapioca pearls and cast into a mould the shape of the tournedos.
  6. Chop and mix your vegetables and salad, season and mix with the rest of the Plum Kernel Oil with a touch of «Vintage Collection» balsamic vinegar.
  7. Use your creativity to decorate the dish, bearing in mind that the tapioca pearls will be placed around the tournedos.


Recipe kindly provided by our partner