John Myers
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Rabbit Legs with Celery Puree
The perfect rabbit legs with celery puree recipe with a picture and simple step-by-step instructions.
Rabbit legs:
- 5 Pc. Rabbit leg
- 250 g Carrots
- 3 Pc. Shallots
- 2 Pc. Garlic cloves
- Salt and pepper
- 250 g Tomato paste
- 500 ml Red wine
- Thyme
Celery puree:
- 3 Pc. Celeriac fresh
- Freshly grated nutmeg
- 125 g Butter
- Salt and pepper
- 100 ml Cream
- Mondamine powder
Rabbits:
- Wash and dab the rabbit legs. Then pepper and fry the rabbit legs in the roaster until crispy. Chop the carrots, shallots and garlic and place in a separate roaster. The seared rabbit legs come on top.
- Dice the shallots and garlic again. Throw in the roaster in which the rabbits have been fried until crispy. When the shallots and garlic are lightly seared, deglaze with red wine and tomato paste. Rabbit legs stay in the oven for 130 minutes. After 130 minutes, take the rabbit legs out of the oven and keep them warm in the warming drawer at around 60 degrees until serving.
Celery puree:
- Wash and dab the celery. Then remove the roots from the celery and peel, then cut into small cubes. Put the celery in the steamer at 100 degrees for 20-30 minutes. Then puree the celery with a hand blender. The celery puree is brushed through a hair sieve and thus refined. Season the refined celery puree with black pepper, salt and one or two pinches of nutmeg.
- Pour off the sauce from the roaster and thicken slightly with Mondamin and season with Dijon mustard at the end.
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