Rabbit with Vegetables
Ingredients
- For the rabbit
- 4 Rabbit leg (about 200-250 grams or 1/2 pound each, or 1 whole ready to cook rabbit)
- 4 Juniper berries
- 1 bunch Soup vegetables
- 2 onions
- 1 tsp Fleur de sel
- freshly ground peppers
- 1 bay leaf
- 2 sprigs thyme
- 1 cloves
- ½ l Game stock
- ½ l Rosé
- 75 grams Whipped cream
- 1 tsp cornstarch
- 4 centiliters Madeira Wine
- 1 Tbsp vegetable oil
- For the vegetables
- 1 shallot
- 1 garlic clove
- 500 grams Broccoli
- 250 grams baby Swiss chard
- salt
- peppers
- 100 milliliters vegetable stock
- 1 Tbsp butter
Preparation steps
Rinse the meat and pat dry. If needed, cut the rabbit into smaller pieces. Crush the juniper berries in a mortar. Rinse the soup vegetables, peel 1 onion and chop everything roughly. Bring the stock to a boil along with juniper berries, soup vegetables, onions, bay leaf, salt, clove and thyme, then reduce the heat and pour in the Madeira. Add the prepared meat and poach for about 40 minutes, half-covered in the broth. Remove the meat and wrap in foil to keep warm. Set the broth aside.
Peel the remaining onion and cut into half rings or strips. Cook in oil until translucent, then pour the broth through a sieve into the pot with the onions. Stir in the cream and season the sauce. Stir the cornstarch with a little cold water and add to the sauce and heat to thicken. Add the rabbit pieces to the sauce and cook for another 5-10 minutes.
Rinse and trim the broccoli and cut into bite-sized florets. Rinse and trim the chard leaves. Peel the shallot and garlic and finely chop. Blanch the broccoli until al dente, rinse in cold water and drain well.
Melt the butter in a frying pan, and saute the shallots and garlic until soft. Add the chard and the vegetable stock and cook until al dente and the broth is almost completely evaporated. Add the broccoli and warm through. Season with salt and pepper. Serve the rabbit alongside the vegetables on plates and drizzle with the sauce.
