- 450 g Rabbit inner fillet
- Pepper salt
- 1 tbsp Clarified butter
- 200 g Black salsify (alternatively asparagus)
- 100 g Small chanterelles, frozen
- 50 g Green peas, TK
- 1 Tbsp. Clarified butter
- 100 g Sections of meat (paring) for example
- 1 very big Onion
- 50 g Streaky bacon, smoked
- 300 ml White wine
- 350 ml Vegetable stock
- 3 Juniper berries
- 3 Allspice grains
- 1 Bay leaf
- 150 ml Cream
- Sprinkle lemon juice and some zest
- Pepper, salt, pinch of sugar
- Cornstarch for setting
- 100 g Buckwheat flour, whole grain
- 100 g Spelt flour type 630
- 3 Eggs, size L
- 35 ml Lukewarm water
- 0,75 tsp Salt
- 2 tbsp Butter for tossing later
- Mix all ingredients - except the butter - in a bowl with a wooden trowel (or by hand) and then beat the dough with the trowel (or hand) against the wall of the bowl until thick bubbles form . Then let the dough rest until it is processed shortly before the ragout is finished. Whip it up again and again while the dough is resting.
Preparation of ragout:
- Remove the silver skin from the inner fillets and cut into 3.5 - 4 cm cubes. Keep the meat pieces (paring) ready for the sauce. To peel the black salsify, scald them in a vessel with boiling water, leave them in it for approx. 5 minutes, remove them, let them cool down a little and then peel them. This way you don't get brown, sticky fingers. Cut the peeled roots into 2 cm long pieces and store the finished ones - until they are all peeled - briefly in a little vinegar water. Then cook in salted water until slightly firm to the bite, drain and keep ready.
- Pepper and salt the meat and fry briefly all around in a pan. When you can no longer see the raw parts, add the frozen chanterelles and fry them with them. All together for no longer than 4 minutes. Then take it off the heat and keep it ready.
Sauce and finishing:
- For the sauce, first fry the paring and then the bacon and onions in the clarified butter. Deglaze with 200 ml of wine and 200 ml of stock, add the spices, add a little pepper and salt and let simmer uncovered over medium heat. Then pour in the rest of the wine and stock and briefly bring to the boil again. Then pour through a sieve, put the collected stock back into the pot, simmer again about 1/3, stir in the cream, lemon juice and zest and season everything again with pepper, salt and a little sugar. If the sauce is too runny, thicken with a little starch mixed with water. Bring well-salted water to the boil in a larger saucepan.
- Put the meat with the chanterelles (incl. Gravy), black salsify and frozen peas in the sauce, bring it to the boil once briefly, then turn off the heat and so cook the meat and vegetables for only 3 - 4 minutes or hot be let. After 3 minutes, cut through a piece of meat once. It should still be juicy inside.
- While the meat is cooked through, press the knöpfle into the boiling water, and when they float on top, let them simmer for about 1 minute. At the same time, melt the butter in a pan, lift the finished Knöpfle out of the water with a sieve ladle, drain well, fry lightly in it and then serve with the ragout. ............... 'n Good'n .............
- The resting time is included in the preparation time.