Rabbit Fillet with Sauteed Endive

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Rabbit Fillet with Sauteed Endive
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Health Score:
6,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
150 grams lean Rabbit
4 Endive
salt
400 grams Rabbit back fillet
freshly ground peppers
3 Tbsps clarified butter
120 milliliters Whipped cream
2 black Nut
1 Tbsp Pastry flour
1 egg
4 slices Toast
40 grams Walnut
1 onion
2 Tbsps butter
1 tsp powdered sugar
100 milliliters dry white wine
1 Orange (juiced)
How healthy are the main ingredients?
Whipped creamWalnutEndivesalteggonion

Preparation steps

1.

Rinse rabbit meat, pat dry and chop. Freeze for about 15 minutes.

2.

Rinse endive, trim and briefly blanch the largest 8 leaves in salt water, rinse and pat dry.

3.

Rinse rabbit fillet, pat dry and cut into 4 pieces. Season with salt and pepper. Heat 1 tablespoon butter in a pan and sear rabbit on all sides. Remove from pan and let cool.

4.

Puree frozen meat and cream. Mince nuts and stir in half the nuts into cream. Season with salt and pepper and coat rabbit fillets with cream. Wrap each piece with 2 endive leaves and coat with flour.

Whisk egg. Remove crust from bread and shred. Mince walnuts and add to breadcrumbs. Place breadcrumbs in a deep plate.

5.

Preheat the oven to 150°C (approximately 300°F).

6.

Dredge wrapped rabbit in egg, then coat with breadcrumbs. Cook in 2 tablespoons hot clarified butter in a frying pan. Remove from pan and place on a baking sheet lined with parchment paper. Roast for 10 minutes. 

7.

Shred remaining endive. Peel and julienne onion. Heat butter in a pan and cook onion. Add endive and sprinkle with powdered sugar, let caramelize slightly. Deglaze with wine and orange juice, then reduce. Stir in nuts season with salt and pepper.

8.

Remove rabbit from oven and let rest for a few minutes. Cut in half and serve on sauteed endive.