Glazed Rabbit Loins with Celery and Cashews
- 4 Boneless rabbit loins
- freshly ground peppers
- 4 tablespoons olive oil
- 1 shallot
- 1 tablespoon butter
- 1 teaspoon sugar
- 100 milliliters Apple juice
- 4 tablespoons balsamic vinegar
- 2 tablespoons Beef broth
- 2 tablespoons Red wine
- ¼ Celery root
- 4 tablespoons Cashews
- 1 Orange
- 2 tablespoons shaved Parmesan
Rinse the rabbit loins, pat dry, and eason with salt and pepper. Heat 1 tablespoon olive oil in a pan and fry the rabbit loins in it on all sides. Remove the rabbit loins from the pan and set aside on a plate.
For the sauce, peel the shallots and finely chop. Mix the residual oil of the rabbit fillets in the pan with the butter and the sugar, and heat. Pour in the apple juice, balsamic vinegar, beef broth and red wine. Add the shallot and boil down to about half.
Trim, peel and cut the celery into 1 cm (approximately ¼ inch) cubes. Heat the remaining olive oil in another pan and fry the celery in it until crispy. Season with salt and pepper. Add the cashews and fry. Drain the celery and cashews on paper towels. Again season with salt and pepper.
Add the rabbit loins into the apple-balsamic sauce and simmer for 4 minutes, stirring occasionally.
Peel the orange, remove the white skin completely, and cut out the orange fillets.
Place the celery and cashews with orange fillets on a plate, and serve the rabbit loins with apple-balsamic sauce overn it. Serve sprinkled with Parmesan.