John Myers
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Bunny Wrapped in Zucchini with Parsley Root
The perfect bunny wrapped in zucchini with parsley root recipe with a picture and simple step-by-step instructions.
For the rabbit jus:
- 3 Pc. Carcass rabbit
- 1 Pc. Onion
- 2 Pc. Carrots
- 1 Pc. Celery bulb
- 1 packet Red wine
- 1 shot Port wine
- 1 Pc. Bay leaf
- 6 Pc. Juniper berries
- 6 Pc. Black peppercorns
- Salt
- Olive oil
- Broth
For the rabbit wrapped in zucchini:
- 6 Pc. Saddle of hare
- 3 Pc. Zucchini
- Macadamia oil
- Sea-Salt
- Olive oil
- Butter
For the parsley root slices and the parsley root puree:
- 900 g Parsley root
- 1 tbsp Butter
- 6 tbsp Apple juice
- 200 ml Vegetable broth
- Sea-Salt
- 50 g Whipped cream
- 6 Pc. Leaf parsley
For the marinated apple:
- 1 Pc. Tart apples
- 2 tbsp Balsamic vinegar
- 0,5 Pc. Vanilla pod
- Sugar
- Leaf parsley
- Macadamia nuts
- Roughly chop the rabbit carcasses, preferably with a cleaver, and roast them in the preheated oven under the grill on a baking sheet lined with baking paper. In the meantime, peel the onion and cut into large pieces, also peel the carrots and the piece of celery root and cut into large pieces. Let some olive oil get hot in a casserole and roast the onion with the carrot and celery pieces in it.
- Take the dark roasted carcasses out of the oven and add them to the saucepan with the vegetables. Fry the whole thing for a few more minutes. Add the bay leaf, peppercorns, the juniper berries that have been squeezed a little flat and deglaze the whole thing with a dash of port wine and the bottle of red wine. The carcasses and the vegetables should now be almost completely covered with the liquid, otherwise add a little more water or broth.
- Bring the whole thing to the boil again on the stove, put a lid on the pot and then either place it in the oven preheated to 150 degrees on the grill and let it simmer slowly for at least 6 hours (do not simmer!). Check it from time to time and, if necessary, add some liquid (water or broth).
- Now peel and quarter the apple, remove the core and cut into small cubes. Cut half the vanilla pod lengthways, scrape out the pulp and put everything together with the apple cubes, the balsamic vinegar and a little sugar in a vacuum bag, vacuum seal fully and leave to marinate in the refrigerator for at least 4 hours.
- Now parry the 6 backs of the hare, in other words, free from any vision and fat and pat dry. Cut the zucchini lengthways into fine slices with the vegetable peeler. Remove cling film, about 10cm longer than the longest saddle of the hare, and place on top, brush with macadamia oil and sprinkle with a little sea salt.
- Cover the prepared foil with the zucchini slices until the entire length of the hare’s back is reached and season again with sea salt. Now place one back of the hare on the lower end of the courgette bed and a second on top so that the tip of the second back is on the end of the first back of the hare. It should therefore have approximately the same thickness throughout.
- Now roll the backs tightly into the zucchini so that the foil completely encloses the roll and tightly close at each end of the roll. Do the same with the remaining zucchini slices and the 4 other saddle of hare. Now place the saddle of hare rolls individually with the foil in suitable vacuum bags, vacuum seal them fully and place them in the refrigerator until further processing.
- Peel the parsley roots. Measured from the thick end, cut off the thin end approximately after a length of 6 cm and do the same with 5 more parsley roots. You should choose the nicest ones, as this is where the slices are cut. Roughly chop the rest of the roots and place in a boiling bag with the whipped cream, a little butter and sea salt and vacuum seal completely.
- Put the 6 thick parsley root sections with a little butter, the apple juice, the vegetable stock and a little sea salt in a boiling bag and vacuum seal completely. Set the Sousvide cooker to a temperature of 85 degrees and once the temperature has been reached, first put the bag with the parsley root for the puree in the water bath for 30 minutes, after the time has elapsed, also add the second bag with the parsley roots and both bags for Let cook for another 60 minutes.
- When the time has elapsed, take both bags out of the water bath and keep them warm in a saucepan filled with hot water. The saddle of hare needs a lower temperature of 62 degrees in the Sousvide cooker. To reach this temperature more quickly, replace some of the water in the Sousvide with cold water.
- Take the marinated apple pieces and the vacuum-sealed saddle of hare rolls from the refrigerator, but leave them sealed in the bag so that they are not too cold when they finally reach the plate / cooker. Now open the bag with the parsley root for the slices, collect the garsud in a small saucepan and let it reduce. Cut the root pieces into about 1/2 cm thick slices and put them back in the bag and in the pot with the hot water to keep warm.
- Take the rabbit jus out of the oven and strain into a saucepan, season with salt and pepper. Now place the saddle of hare rolls in the cooker, which is heated to 62 degrees, and let cook for 25 minutes. Preheat the plates well!
- Now put the entire contents of the bag with the parsley root pieces for the puree in a blender, pluck 6 stalks of leaf parsley and put the leaves in the blender and puree very finely. Season to taste if necessary. Roughly chop the macadamia nuts and roast them in a little macadamia nut oil until golden, finally add a few finely chopped parsley leaves.
- After 25 minutes, take the saddle of hare out of the cooker, remove the bags and foil, fry whole in a hot pan in a little butter and olive oil. In a second pan, glaze the parsley root slices that have been kept warm in a little butter. Assemble the reduced parsley root stock with a little butter and froth up with the hand blender.
- Now place a couple of parsley root slices on the hot plate, drizzle some reduced and foamed parsley root stock over it, cut the rabbit rolls into pieces about 6 cm long and place one piece per plate on the root slices, crown on top with the roasted macadamia nut. Also serve the puree and top with the marinated apple pieces. Finally pour in the juice and bring it all on the table as warm as possible.
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