Vegetable and Rabbit Aspic

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Vegetable and Rabbit Aspic
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Difficulty:
moderate
Difficulty
Preparation:
7 h.
Preparation

Ingredients

for
6
Ingredients
800 grams Rabbit
1 liter water
1 cube Clear Meat soup
salt
½ teaspoon white peppercorns
2 cloves
3 Juniper berries
2 carrots
1 piece Celery root
125 grams Green beans
12 sheets white gelatin
For the vinaigrette
3 tablespoons Sherry vinegar
4 tablespoons Walnut oil
2 tablespoons Broth
salt
freshly ground peppers
minced Fresh herbs (Parsley, chervil, tarragon ...)
How healthy are the main ingredients?
Green beansWalnut oilsaltclovesJuniper berriescarrot

Preparation steps

1.

Cook rabbit parts in salted water along with the clear meat soup and the spices over low heat, covered, about 45-50 minutes. Rinse carrots, celery and beans. Cut carrots and celery into strips. Cut green beans at the ends. Cook vegetables in salted water for about 10 minutes, drain and put into ice water.

2.

Loosen meat from the bones and cut into large pieces. Allow broth to cool and pour through a fine sieve. Measure 750 ml (approximately 3 1/4 cups) of broth, then allow to warm. Dissolve the soaked, well squeezed gelatine in the broth. Allow the liquid to cool slightly again. Pour into a pan (25 x 12 cm, approximately 10 x 5 inches) with a little broth and allow to solidify. Alternately lay meat (along the grain) and vegetables in the pan.

3.

Cover with some liquid and leave to solidify again, for approximately 6 hours. For the vinaigrette, mix all the ingredients and chill. To serve, insert the chopped herbs. Turn out the aspic and cut into slices. As desired serve roast potatoes as a side dish.