Recipe of tournedos of rabbit filled with wild mushrooms risotto

Enjoy this recipe with our El Circo Bailarina Merlot

Tournedó de conejo relleno de risotto de hongos


Tournedos of rabbit filled with wild mushrooms risotto

Author: Carlos Cavero Escuer


  • 1 Rabbit loin
  • 100 g Rice
  • 50 g Wild mushroom
  • 500 ml Beef broth
  • Pepper
  • Onions
  • Flour
  • Olive Oil
  • 20 g Parmesan cheese
  • Roast vegetables (eggplant, red and green bell peppers)


  • De-bone the rabbit loin using great care to keep it whole. Fry the rabbit bones along with the carrots and onions. When they are browned make a demi-glace with the flour and 300 ml of broth.
  • Lightly fry the wild mushroom with half an onion and add the rice. Add the beef broth and midway through cooking remove from heat and put it aside (10 minutes approx.)
  • When the risotto has cooled use it as a filling inside the rabbit loin. Carefully wrap with aluminum foil forming a roll. Place into the oven for 15 minutes at 180ºC.
  • Remove from oven and once cold unwrap the paper and cut it into slices and brown both sides on a grill.


To assembly: Create a bed of roasted eggplant and green and red peppers. Place the browned slices on top. Pour the demi-glace sauce over the meat.

Carlos Cavero Escuer

Carlos Cavero Escuer

Carlos Cavero is a cook from Zaragoza with a long history behind him. He studied in the Escuela de Hostelería de Miralbueno because he found the course program appealing and he became a devotee. Since then he has been in many different establishments throughout Zaragoza although he has also worked on the coast and in the mountains. Since January 2016 he has been running the kitchen in El Mosquito, a restaurant specializing in rice. He feels comfortable at this job, doing what he likes: home cooking based on seasonal produce.

The recipe of tournedos of rabbit filled with wild mushrooms risotto as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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