John Myers
Contents
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Ingredients
Saddle of rabbit with plums and garlic
- 5 Saddle of rabbit
- 100 ml Red wine
- 50 ml Port red
- 100 g Dried plums
- 200 g Rabbit bones
- 8 Garlic cloves
- 1 tsp Honey
- 1 Onion
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Olive oil
Mashed potatoes
- 500 g Baby potatoes purple
- 100 ml Olive oil
- 20 g Maldon sea salt
Asparagus chips
- 15 Asparagus white
- 10 g Maldon sea salt
Instructions
Saddle of rabbit
- Sear the rabbit saddle on both sides in olive oil for about 5 minutes and season with salt and pepper. Before serving, place in the oven preheated to 180 ° C for another 8 minutes.
sauce
- For the sauce, roast the rabbit bones in olive oil and add the onion with the skin roughly cut after 5 minutes and roast. Deglaze with the red wine and fill up with cold water.
- Add three cloves of garlic to the stock and simmer for 2 hours on a low heat. Then pass through a hair sieve. Reduce the stock to approx. 800 ml.
- Cut the remaining garlic into strips and toss in olive oil with 2/3 of the plums. Deglaze with port and fill up with the stock. Simmer for 10 minutes and puree a little to set. Now add the remaining plums and season with salt, pepper and honey.
Mashed potatoes
- For the mashed potatoes, boil the potatoes with their skins in salted water. After cooking, peel the potatoes, mash them roughly and season with sea salt and olive oil.
Asparagus chips
- For the asparagus chips, peel the asparagus and slice it into fine slices. Fry the chips at 180 ° C, drain on paper towels and allow to cool.
- Spread evenly on a baking sheet lined with baking paper and heat in the preheated oven at 110 ° C before serving. Sprinkle with salt.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 13gProtein: 5.1gFat: 10.3g
