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Leg of Rabbit with Mixed Vegetables and Duchess Potatoes

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 34 kcal

Ingredients
 

  • 4 Rabbit leg
  • 4 Potatoes mainly waxy
  • 8 Cauliflower florets
  • 0,5 Fresh broccoli
  • 1 Onion
  • 1 clove Garlic
  • 50 ml Lactose-Free milk
  • 100 ml Vegetable broth
  • 2 Carrots
  • Salt, pepper, sweet paprika, a pinch of nutmeg and olive oil

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 34kcalCarbohydrates: 1.9gProtein: 1.3gFat: 2.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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