Rabbit gratin with pumpkin seeds

Name: Rabbit gratin with pumpkin seeds
Total time: 30 min
Yield: 4
Ingredients: 200 g celery; 100 ml Vegetable broth; 100 g peas; 2 tbsp olive oil; Salt; 4 slices toast bread; 200 g cold cooked rabbit; 1 tbsp nut oil; 1 tbsp chopped pumpkin seeds; 2 tbsp freshly chopped coriander leaves; Cayenne pepper; Cress (for garnish); 4 cocktail tomatoes (for garnish); 2 tbsp Basil pesto (jar)

Prep: —

| Servings: 4 | Cook: —

A rabbit gratin featuring fresh celery, peas, and a crunchy topping of toasted bread and roasted pumpkin seeds—an elegant dish from the rabbit category. Try this and more recipes from Spoonsparrow!

Ingredients

200 g celery
100 ml Vegetable broth
100 g peas
2 tbsp olive oil
Salt
4 slices toast bread
200 g cold cooked rabbit
1 tbsp nut oil
1 tbsp chopped pumpkin seeds
2 tbsp freshly chopped coriander leaves
Cayenne pepper
Cress (for garnish)
4 cocktail tomatoes (for garnish)
2 tbsp Basil pesto (jar)

Instructions

1.
Peel, dice the celery and simmer in vegetable broth for about 15 minutes. Add peas and simmer together another 5 minutes until tender. Reduce liquid to leave about 2-3 tbsp of stock. Puree finely and stir in olive oil. Season with salt and let cool.
2.
Remove crumbs from toast bread, toast it, and line the bottom of a dish that matches the size of the toast slices. Tear the rabbit meat into pieces and mix in a bowl with nut oil, pumpkin seeds, coriander, salt, and cayenne pepper. Spread this mixture over the toasted bread.
3.
Spread the puree on top and cut out four 6 cm diameter “tarts” using a ring cutter. Place them on plates and garnish with cress, cocktail tomatoes, and pesto as desired. For the tomatoes blanch briefly in hot water, shock in cold water, lift the skin upward without removing it.