Salad with Rabbit

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Salad with Rabbit
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
For the rabbit
4
small Boneless rabbit loins (boneless)
freshly ground Pepper
1 teaspoon
dried Marjoram
1 teaspoon
4 tablespoons
1
1
small Apple
1 tablespoon
1 teaspoon
75 milliliters
2 tablespoons
1 tablespoon
2 tablespoons
For the salad
1 bunch
1 small head
or frisée Oak leaf lettuce
200 grams
4 tablespoons

Preparation steps

1.

For the salad: rinse and spin dry arugula and frisee. Rinse cherry tomatoes, dry and halve. Rinse watercress and spin dry. Arrange salad green with tomatoes and cress in a bowl and refrigerate. 

2.

For the rabbit: crush juniper berries with a little salt in a mortar finely. Rinse rabbit fillets and pat dry. Season with salt, pepper, marjoram and crushed juniper berries. Heat 1 tablespoon of olive oil in a pan and sear meat on all sides on high heat, remove from the pan.  

3.

Peel shallot and apple (core an apple) and chop very finely. Braise both in the same pan, adding remaining oil and butter. Add apple juice, vinegar, broth and red wine. Season with pepper and reduce in half. 

4.

Cut rabbit fillets into slices, briefly heat in apple and balsamic sauce and remove. Toss salad in a marinade, arrange on plates and top with rabbit slices. Serve immediately.