Stuffed Rabbit Saddle with Creamy Fettuccine, Vegetables and Fried Arugula

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Stuffed Rabbit Saddle with Creamy Fettuccine, Vegetables and Fried Arugula
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Difficulty:
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Difficulty
Preparation:
12 h. 40 min.
Preparation

Ingredients

for
4
For the rabbit saddle
4 garlic
Soup vegetables
1 bay leaf
5 peppercorns
5 Coriander
1 cloves
3 Juniper berries
2 sprigs thyme
2 sprigs marjoram
50 grams Pickling salt
20 grams salt
1 whole Saddle of rabbit (600-800 grams) (21-28 ounces) (with the liver and kidneys)
For the pasta sauce
1 bunch mixed Fresh herbs
3 shallots
2 tablespoons butter
500 milliliters Vegetable broth
250 grams Whipped cream
Nutmeg
salt
freshly ground peppers
For the fried arugula
2 bunches Arugula
3 liters vegetable oil (to fry)
salt
For the vegetables
1 bunch baby carrots
2 Corn
½ stalk Leeks
2 tablespoons butter
100 milliliters Vegetable broth
For the pasta and to serve
400 grams spinach Tagliatelle
1 package dark Gravy
How healthy are the main ingredients?
carrotWhipped creamArugulaLeekthymemarjoram

Preparation steps

1.

For the rabbit: Bring all of the ingredients (except the rabbit) to a boil with 1 liter (approximately 4 cups) water then let cool. Remove the bones from the saddle, trim and marinate with the liver and kidney overnight in the cooled brine. Remove from the brine, rinse and pat dry. Stuff the saddle with the liver and kidneys, roll up, wrap firmly in plastic wrap and then poach for 20 minutes.

2.

Add trimmed bones and meat to the poaching liquid.

3.

For the pasta sauce: Rinse the herbs, pat dry, pluck the leaves and chop. Peel the shallots and chop finely.

4.

Melt the butter in a large saucepan and sweat the shallots and herbs over medium heat for 2 minutes. Deglaze with the broth and simmer until reduced by half. Pour in the cream and cook for 5 minutes. Season with nutmeg, salt and pepper. Strain.

5.

For the fried arugula: Heat the oil to 180°C (approximately 350°F). Working in batches, deep-fry the arugula until crispy then drain on paper towels. Season with salt. Keep warm.

6.

For the vegetables: Peel the vegetables and cut into small pieces. Blanch in boiling salted water until al dente. Drain then warm in the butter and broth.

7.

Cook the pasta in boiling salted water until al dente then drain. Toss with the pasta sauce.

8.

Prepare the gravy according to the package directions.

9.

Slice the rabbit saddle and the bones into smaller portions. Serve with the vegetables, noodles, gravy and fried arugula.