Bone the saddles.
On a work surface, lay out the fillets flat, incise the pieces of flesh on each side, season and using a brush, brush with mustard mixed with the cream. Roll the fillets.
Cut each roll into 4 or 5 pieces, thread them onto wooden skewers, interspersing mushrooms and ham. Arrange them on a dish, drizzle with white wine, sprinkle with chopped rosemary, then leave to marinate for 3 hours in the fridge.
Drain the skewers, brush them with oil before placing them on the grill heated to medium temperature, cook them for 3 or 4 minutes on each side, depending on the size of the rabbit hazelnuts.
Filter the maceration wine, put it in a sauté pan, reduce by half and add the butter in pieces while winnowing over low heat, season.
Serve this sauce in a gravy boat to accompany the skewers.
Serve with boiled potatoes.
Chef Hubert's creation
