Hazelnut rabbit with cabbage and sweet potato
Fairly difficult
Fairly cheap
Rabbit back with hazelnut paste and hazelnuts, a delicious winter dish.
| Category: | Main course Rabbit |
| Seasons | Winter |
| Tags: |
Ingredients
For
4
Persons
Konijn
| 2 Rabbit backs |
| 1 Shalot |
| 1 Carrot |
| 1 leaf Laurel |
| Thym |
| 1 el Hazelnut paste |
| Butter |
| Sea salt and pepper |
| 1 el Honey |
| 4 dl Brown stock (wild stock) |
| 1 dl White Wine |
| 50 g Hazelnuts, minced meat |
| 1 dl Cream |
Garnish
| 1/2 Green cabbage |
| 2 Sweet Potatoes |
| Fleur de sel |
| 2 el Hazelnut oil |
| Pepper |
Hazelnut rabbit with cabbage and sweet potato Directions
- Cut the traffic jams from the carcass, chop the carcass into smaller pieces, fry, brown well in a little butter. Add shallot, carrot, thyme and bay leaves and let it all cook a little.
- Add the brown stock and let everything simmer for at least 1/2 hour.
- Sift the stock, tie it in and finish with hazelnut paste and cream. Add pepper and salt to taste if necessary.
- Roll the fillets and tie them with a piece of string if necessary. Bake the rolls until they turn nice brown on all sides. Remove the string, season with salt and pepper, press them into the chopped hazelnuts, arrange them on a buttered baking sheet and pour a little honey on each roll. Bake them further in the heated oven for +/- 10 minutes..
- Remove the veins from the green cabbage, cut into long strips. Heat the hazelnut oil and fry the cabbage briefly. Season with pepper and salt
- Peel the sweet potato, cut into thin slices and fry in frying oil. drain on kitchen paper and sprinkle with fleur de sel.
- Arrange the rabbit rolls on a bed of cabbage strips, surrounded by a mirror sauce, arrange some sweet potato chips around and serve warm.
Rabbit :
Garnich
Opdienen
Recipe notes
Delicious with croquettes or pomme duchesse
