John Myers
Contents
show
Ingredients
Stuffed rabbit in Arneis wine:
- 5 Pc. Rabbit leg
- 100 g Breadcrumbs
- 1 Pc. Grated lemon peel
- 8 Pc. Mint leaves
- 120 g Prunes
- Salt and pepper
- 4 tbsp Olive oil
- Butter
- Thyme
- Tarragon
For the fund:
- 500 ml Arneis wine
- 1 Pc. Carrot
- 1 Pc. Celery
- 1 Pc. Red Onion
- 2 tbsp Flour
- Rabbit bones
- 1 liter Poultry broth
For the lukewarm mustard vinaigrette:
- 2 Pc. Egg yolk
- 1 cl Tarragon vinegar
- 1 tbsp Estragon mustard
- 200 ml Rabbit stock
- 3 tbsp Freshly chopped tarragon
- Salt and pepper
For the vegetable ragout:
- 150 g Zucchini
- 100 g Yellow pepper
- 100 g Red pepper
- 80 g Celery
- 80 g Red Onion
- 150 g Eggplant fresh
- 100 g Carrot
- 1 Pc. Clove of garlic
- 2 cl Balsamic vinegar
- Salt and pepper
- 1 shot Olive oil
- Dried oregano
- Basil
For the polenta:
- 180 ml Water
- 180 ml Milk
- 30 g Butter
- 250 g Corn semolina
- 40 g Grated Parmesan
- 60 g Dried tomatoes
- 1 pinch Freshly grated nutmeg
- 2 tbsp Freshly chopped thyme
- Salt and pepper
Instructions
Stuffed rabbit in Arneis wine:
- For the filling, put breadcrumbs, prunes, mint leaves, thyme, grated lemon peel and 4 tablespoons of olive oil in a bowl and stir together with a wooden spoon. Season with salt and pepper and cover and let rest for 20 minutes at room temperature.
- Plate and spread the rabbit leg. Season with salt and pepper and spread the filling on top. Roll up the leg meat filled and tie with string. Cover and cool. Preheat the oven to 140 degrees. 40 minutes before serving, season the leg and fry in olive oil and butter on all sides, deglaze with Arneis wine, add warm broth and cook in a hot oven for about 30 minutes.
- Use the rabbit bones for the rabbit stock. Toast them with the oil in a roasting pan. Roast the vegetables. Scatter the flour over it and continue to roast. Deglaze with broth and Arneis wine. Detach the roast set from the base. Bring to the boil, skim, season. Let simmer for 1 to 2 hours. Strain through a sieve. Reduce the sauce to the desired consistency and keep it warm.
- For the mustard vinaigrette: Beat the egg yolks with tarragon vinegar and sliced tarragon on a double boiler in a bowl to make the rose. Stir in mustard and rabbit stock and season with salt and pepper.
- Just before serving, mix in the mustard vinaigrette with the rabbit stock, keep warm and nap the sliced rabbit meat with it.
For the vegetable ragout:
- Wash and peel all vegetables (including the peppers and aubergines) and cut into small cubes. Pull the strings on the celery. Sauté the vegetable cubes separately in different pans with a little olive oil and cook for about 6 minutes over moderate heat. Then put all the vegetables in a pan, season with the balsamic vinegar, season with salt and pepper, add the clove of garlic and oregano: let simmer for another 10 minutes. Just before serving, mix in the finely chopped basil.
For the polenta:
- Bring the milk, water and butter to the boil, pour in the corn grits and cook for about 20 minutes with a whisk, stirring constantly, until the semolina appears soft. Stir in Parmesan, diced tomatoes, thyme and nutmeg. Salt and pepper. Press the semolina mass onto a lightly oiled baking sheet (approx. 1 cm high) and let it cool. Cover the corn grits with cling film and allow to cool. Using a round cutter approx. 5 cm. cut out large thalers. Shortly before serving, fry the polenta in butter and olive oil until crispy on both sides until golden.
- For serving: Place the vegetable ragout in the middle of the heated plates. Cut open the stuffed rabbit legs and place around the vegetables, next to the polenta. Napkin with lukewarm arneis and tarragon mustard sauce.
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 12.8gProtein: 4gFat: 6.5g
