Rabbit and Vegetable Aspic

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Rabbit and Vegetable Aspic
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Difficulty:
easy
Difficulty
Preparation:
15 h.
Preparation

Ingredients

for
8
Ingredients
1
1 bunch
1
3
1
250 milliliters
750 milliliters
freshly ground Pepper
6 tablespoons
8 sheets
2
small Zucchini
2
medium Carrots
1 stalk
½
1 bunch
1 bunch
100 grams
5 tablespoons
mixed Lettuce (such as: lollo rosso, dandelion, radicchio)
3 tablespoons
1 tablespoon
1 teaspoon
1 pinch
6 tablespoons
freshly ground Pepper

Preparation steps

1.

Rinse and coarsely chop soup vegetables. Peel onion and stud with cloves. Boil soup vegetables, onion, bay leaf, bones, wine and water for about 2 hours over low heat. Skim off any resulting foam.

2.

Meanwhile, peel and julienne carrots. Rinse and julienne celery.

3.

Rinse and thinly slice zucchini.

4.

Rinse leeks and separate into individual sheets.

5.

Blanch carrots, celery, zucchini and leeks for about 3 minutes. Shock in ice water and drain.

6.

Rinse basil and parsley, shake dry, pluck leaves and puree with pine nuts, 2-3 tablespoons olive oil, salt and pepper.

7.

Soak gelatine in cold water.

8.

Heat remaining olive oil and sear rabbit on all sides, about 4 minutes. Remove, wrap in aluminum foil and let rest.

9.

Season broth heavily with salt, pepper and vinegar, then dissolve gelatine in hot broth.

10.

Pour broth through a sieve and discard solids. 

11.

Mince 2 pieces of blanched vegetables and set aside.

12.

Line a loaf pan with plastic wrap and pour in a bit of broth. Add layers of blanched vegetables and rabbit. Pour in remaining broth, cover and chill overnight.

13.

Release from pan and peel off plastic, then slice. 

14.

Rinse lettuce and spin dry.

15.

Combine both vinegars, mustard, salt, sugar and pepper. Whisk in oil and stir in diced vegetables.

16.

Serve aspic with salad and vegetable vinaigrette.