Rabbit Tenderloin with Vegetables

Name: Rabbit Tenderloin with Vegetables
Prep time: 30 min
Cook time: 1 h
Total time: 13 h
Yield: 4
Cuisine: German
Ingredients: 2 pre‑cooked rabbit tenderloins; 4 Garlic cloves; 2 Bay leaves; 6 sprigs Thyme; 6 sprigs rosemary; 2 tsp allspice berries; 750 ml robust red wine; 2 onions (a few); Salt; ground pepper; 4 tbsp clarified butter; 1 yellow bell pepper; 250 g eggplant; 250 g zucchini; 2 tbsp olive oil; 200 g diced tomatoes; 100 ml Vegetable broth; thyme (1 tsp chopped each); rosemary (1 tsp chopped each); 1 tbsp Cornstarch; 100 g heavy cream; 350 g green ribbon pasta

Prep: 30min

| Servings: 4 | Cook: 1h

Rabbit tenderloin with vegetables is a recipe featuring fresh ingredients from the rabbit category. Try this and other recipes from Spoonsparrow!

Ingredients

2 pre‑cooked rabbit tenderloins
4 Garlic cloves
2 Bay leaves
6 sprigs Thyme
6 sprigs rosemary
2 tsp allspice berries
750 ml robust red wine
2 onions (a few)
Salt
ground pepper
4 tbsp clarified butter
1 yellow bell pepper
250 g eggplant
250 g zucchini
2 tbsp olive oil
200 g diced tomatoes
100 ml Vegetable broth
thyme (1 tsp chopped each)
rosemary (1 tsp chopped each)
1 tbsp Cornstarch
100 g heavy cream
350 g green ribbon pasta

Instructions

1.
Wash and pat dry the rabbit tenderloins. Peel and finely chop 3 garlic cloves. Place the tenderloins in a suitable bowl. Add garlic, bay leaves, thyme, rosemary, and allspice berries. Pour red wine over them until covered. Cover with plastic wrap and marinate overnight in the refrigerator.
2.
Peel and finely chop onions. Remove the meat from the marinade, pat dry, and season with salt and pepper. Heat clarified butter in a roasting pan and sear the tenderloins on both sides. Finally add half of the onion cubes and cook together. Pour 250 ml of the marinade, add herb sprigs and bay leaves, and simmer for about 30 minutes.
3.
Wash, trim, halve, seed, remove white membranes from bell pepper, and chop small. Wash and trim eggplant and zucchini; cut eggplant into small pieces, slice zucchini. Peel remaining garlic and finely chop. Heat oil in a pot and sauté the remaining onions and garlic. Add bell pepper, eggplant, and zucchini and sauté further. Add diced tomatoes and vegetable broth, season with salt and pepper, stir in herbs, and cook for 15 minutes.
4.
Cook pasta in plenty of boiling salted water until al dente.
5.
Remove tenderloins and keep warm.
6.
Strain the pan drippings through a sieve and heat in a small pot. Dissolve cornstarch in a little water, whisk into sauce, bring to boil and thicken. Add cream and season with salt and pepper.
7.
Separate meat from bone and slice. Plate the sliced rabbit with sauce and ratatouille, serve over ribbon pasta.