Minced Rabbit with Toast

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Minced Rabbit with Toast
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
½ stalk
1 stalk
200 grams
Rabbit (ready to cook, from the leg)
2
80 grams
black, pitted Olives
1 tablespoon
6 tablespoons
2 teaspoons
1
Spice bag (small) (with 1 teaspoon rosemary, 2 juniper berries, 1 bay leaf, 2 cloves)
½
Lemon (finely grated)
160 milliliters
12 slices
Rosemary (for garnish)

Preparation steps

1.

Rinse leek and celery and dice into small pieces. Rinse rabbit meat, pat dry, remove tendons and skin and roughly chop. Peel 1 clove of garlic and finely chop. Combine all and add chopped black olives and capers. Sauté about 5 minutes in 2 tablespoons preheated olive oil.

2.

Add tomato paste, spice bag, lemon zest and wine and simmer gently over low heat for approximately 20 minutes. Remove the spices, puree the meat mixture, season with salt and pepper and let cool. Peel and finely chop the remaining garlic clove. Finely chop 1 teaspoon rosemary and sauté briefly in 4 tablespoons olive oil. Fry ciabatta slices in the rosemary garlic mixture until golden brown. Serve the minced meat mixture on the toast garnished with rosemary.