Saddle of Rabbit with Peas and Asparagus Puree

0
Average: 0 (0 votes)
(0 votes)
Saddle of Rabbit with Peas and Asparagus Puree
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
For the puree
600 grams
starchy Potatoes
500 grams
2 tablespoons
100 milliliters
1 pinch
2 tablespoons
For the vegetables
1
1
75 grams
2 tablespoons
100 grams
Peas (frozen)
100 milliliters
freshly ground Pepper
For the rabbit
4
Boneless rabbit loins (each about 140 grams)
freshly ground Pepper
2
3 tablespoons

Preparation steps

1.

For the puree: peel potatoes and dice. Peel asparagus and cut into pieces. Heat butter in a pan and saute asparagus for a few minutes and degalze pan with broth. Add potatoes and season with sugar and salt. Simmer, covered, for about 20 minutes.

2.

For the vegetables: rinse and spin dry lettuce, tear into smaller pieces. Peel shallot and dice finely. Heat oil in a pan and saute shallot with bacon for a few minutes. Add peas and toss well. Add cream, season with salt, pepper and nutmeg. Simmer briefly. 

3.

For the rabbit: rinse fillets and pat dry. Season with salt and pepper. Peel carrot and cut into long thin strips with a mandolin. Wrap meat into carrot strips and secure with toothpicks, if necessary. Heat oil in a pan and cook meat for 4-5 minutes or until golden brown, turning occasionally.

4.

Mash asparagus and potato mixture with butter. Season with salt. Combine lettuce with peas mixture. 

5.

Halve meat and arrange together with puree and peas on plates. Serve.