Rabbit with Pear Tarragon Filling
Rabbit with pear tarragon filling is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g pork netting
- 3 rabbit backs
- 6 pears
- 2 tbsp lemon juice
- 5 sprigs tarragon
- Salt
- Pepper (freshly ground)
- 80 g liquid butter
- 2 tsp four-spice seasoning mix
- 30 g Butter
- mangold leaf (for garnish)
Instructions
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1.
Soak the pork netting for at least 4 hours, then rinse thoroughly in a sieve. Carefully separate the meat from the bones of the rabbit backs, ensuring not to split the two halves along the spine.
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2.
Peel, core, and dice three pears; mix with lemon juice. Wash tarragon, shake dry, and chop leaves from three sprigs. Preheat the oven to 160 °C fan‑forced.
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3.
Arrange the rabbit backs on a work surface, skin side up, season with salt and pepper, and brush half of the butter over them. Distribute the pear cubes on top, sprinkle with four‑spice powder and tarragon, then fold the backs over the filling. Encase in pork netting and brush with remaining butter. Bake in a preheated oven for about 30 minutes.
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4.
Meanwhile, peel the remaining pears, quarter them, slice into wedges, and sauté in butter. In the last 10 minutes of baking, scatter these around the rabbit backs. For serving, remove any leftover pork netting from the backs, cut the rabbit into portions, and plate with pears, garnishing with mangold leaves and extra tarragon.
