John Myers
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Rabbit with Olives on Celery Puree
The perfect rabbit with olives on celery puree recipe with a picture and simple step-by-step instructions.
Rabbits
- 6 piece Rabbit leg
- 1 pinch Salt
- 1 pinch Pepper
- 60 g Butter
- 9 tbsp Olive oil
- 8 piece Garlic cloves
- 5 piece Tomatoes
- 4 piece Carrots
- 40 ml Brandy
- 200 g Olives
- 350 g Shallots
- 1 tbsp Sauce binders
Potato and celery puree
- 1 kg Potatoes
- 1 piece Celery bulb
- 50 g Melt butter
- 200 ml Cream
- 1 pinch Nutmeg
- 1 pinch Saffron powder
Rabbit legs
- Season the rabbit legs with salt and pepper and fry them in butter and olive oil, then place them in a large baking dish. Clean the carrots and cut into pieces. Peel the shallots. Put the tomatoes, olives, carrots and half of the shallots (whole) in the baking dish and stew in the oven at 170 ° C for about 50 minutes.
- Fry the rest of the shallots in a pan with oil, leaving the shallots in one piece. Deglaze everything with brandy, thicken with sauce thickener and season everything with salt and pepper.
Potato and celery puree
- For the potato and celery puree, peel the potatoes, cut them into small pieces and boil them in salted water. Peel the celery root in the same way, cut into small pieces and cook until soft.
- When everything is done, put in a saucepan, mix everything together and mash. Mix in the melted butter with the cream. Season the puree with salt and nutmeg, place in serving rings and decorate with saffron threads.
- Place the rabbit next to it with the shallots, olives, carrots and sauce and serve.
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