John Myers
Leg of Rabbit with Mixed Vegetables and Duchess Potatoes
The perfect leg of rabbit with mixed vegetables and duchess potatoes recipe with a picture and simple step-by-step instructions.
- 4 piece Rabbit leg
- 4 piece Potatoes mainly waxy
- 8 piece Cauliflower florets
- 0,5 Fresh broccoli
- 1 Onion
- 1 toe Garlic
- 50 ml Lactose-Free milk
- 100 ml Vegetable broth
- 2 Carrots
- Salt, pepper, sweet paprika, a pinch of nutmeg and olive oil
- Wash the rabbit leg thoroughly (water rinses the histamines out), dry and season well with 2 teaspoons of salt, pepper and paprika
- Peel and roughly dice the onion, as well as roughly dice the garlic
- Heat olive oil in a deep pan or casserole and fry the rabbit legs in it
- Add onion and garlic cubes, also a piece of carrot and let everything stew briefly
- Then deglaze with the hot vegetable stock, put the lid on and let it simmer gently.
- Peel the potatoes, cut in half and cook in salted water for about 20 minutes
- In the meantime, cut the vegetables (cauliflower, broccoli, carrots) into bite-sized pieces and simmer gently in a little vegetable stock (better: steam them with a steamer)
- Drain the potatoes and press them into a bowl with a potato press. Season with salt, pepper and plenty of nutmeg, then stir in the milk
- Preheat the oven to 200 °, place baking paper on a baking tray. Press the potato mixture onto the baking paper with a cream nozzle / piping bag in the shape of a rose. Then put in the oven for about 15 minutes
- Take the rabbit out of the casserole (cooking test!) And keep it warm in the oven. Then beat the stewed vegetables and the stewed juice with a hand blender to make a sauce
- Arrange the rabbit leg, vegetables and duchess potatoes neatly, add a little sauce.
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