Rabbit on chanterelle rice
- 1 ready-to-cook rabbit (approx. 1.5 kg - have the dealer cut it)
-
- pepper
- 1 Bund Soup green
- 2 medium-sized onions
- 3 EL Oil
- 2 bay leaves
- 1 TL black peppercorns
- 1/4 l white wine
- 1 Can (s) (212 ml) Chanterelles
- 50 g Breakfast bacon
- 20 g clarified butter
- 200 g long grain rice
- 1/2 l clear broth (instant)
- 1 Bund Parsley
- 150 g Garlic-crème-fraîche
- 1-2 EL dark sauce binder
- 2 EL dry sherry
60 minutes
light
- 1.
- Wash rabbit parts, Pat dry and cut into 8 parts, removing the fillets from the back. Rub with salt and pepper. Clean, wash and roughly dice the soup greens. Peel and quarter 1 onion.
- 2.
- Heat the oil in a pan or casserole and fry the rabbit pieces and fillets in it. Remove the fillets. Add bay leaves and peppercorns and deglaze with the wine. Pour 1/8 liter of water and let simmer covered for approx. 40 minutes.
- 3.
- Add the fillets again 10 minutes before the end of the cooking time. Peel and finely dice the remaining onions. Drain the chanterelles. Cut the bacon into strips. Heat clarified butter in a saucepan. Fry the bacon and onions in it.
- 4.
- Add the chanterelles and fry them briefly. Add rice, pour in the stock and let it soak for about 20 minutes. Wash and chop the parsley and add to the rice, except for something to garnish. Take out the rabbit parts and keep warm.
- 5.
- Pour the meat stock through a sieve, if necessary fill up with water to 1/4 liter of liquid. Add the garlic crème-fraîche and bring to the boil.Scatter sauce thickener while stirring. Bring to the boil again. Season to taste with sherry, salt and pepper.
- 6.
- Cut the fillets and arrange them with the legs and some sauce on a platter. Garnish with parsley. Add chanterelle rice. Brussels sprouts tastes good with it.
1 person approx:
- 1300 kcal
- 5460 kJ
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