Rabbit
Rabbit is a recipe with fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g rabbit back fillet
- Salt
- freshly ground pepper
- 1 tbsp oil
- 3 tbsp dry vermouth
- 200 ml vegetable stock (from the jar)
- 100 ml whipping cream
- 500 g mostly waxy potatoes
- 200 g knollensellerie
- Salt
- 100 ml milk
- 40 g soft butter
- freshly ground pepper
- a pinch freshly grated nutmeg
- several leaves of flat-leaf parsley
- 1 tbsp oil
Instructions
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1.
Rub the rabbit back fillet with salt and pepper. Heat oil and brown the meat all around. Deglaze the pan with vermouth. Pour in vegetable stock and simmer the rabbit for 25-30 minutes. Remove the meat from the stock and keep warm. Stir in cream into the pan sauce and reduce to a creamy consistency. Season with salt and pepper.
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2.
For the potato mash, peel, rinse, and halve the potatoes. Peel and cut the knollensellerie into small pieces. Cook potatoes and knollensellerie in lightly salted water for 25-30 minutes until soft. Heat milk. Drain the potatoes and knollensellerie and mash with a potato masher, gradually adding the milk. Add butter chunks and whisk the mash again with a whisk. Season with salt, pepper, and nutmeg.
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3.
Rinse parsley and pat dry. Heat oil and briefly fry the parsley leaves. Slice the meat and plate everything together.
