- 250 grams Pasta
- Salt, white Pepper
- 2 tablespoons Olive oil
- 2 trimmed Saddle of rabbit
- 2 tablespoons Honey
- 4 tablespoons Orange juice
- 200 grams Snow pea
- 1 small jar of pickled Beet (root balls)
- 2 Garlic cloves
- per 100 g of yogurt and Mayonnaise
- 1 small head Oak leaf lettuce
Cook the pasta according to instructions in plenty of salted water. Drain well.
Stir together the honey and orange juice and brush the rabbit back with the mixture. Season with salt and pepper. Heat olive oil in a pan and brown the rabbit on all sides. Over low heat, cover and cook for another 15 minutes. Let rest for 5 minutes and cut into slices.
Rinse the snow peas and cook for 10 minutes in a little salted water. Drain the beet root balls and cut into slices. Peel the garlic cloves and puree. Stir in the yogurt, mayonnaise and season with salt and pepper.
Rinse and spin dry the lettuce leaves. Serve the pasta with the lettuce, snow peas and beetroot slices. Place the rabbit slices alongside the salad and serve with the garlic mayonnaise.