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Noisettes Of Rabbit

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  Rabbit backs 2 Pound (Two 1 Pound Pieces)
  Smoked bacon rind 2 Ounce
  Onion 1
  Carrot 1
  Juniper berries 1⁄2 Teaspoon
  Peppercorns 1⁄2 Teaspoon
  Dry red wine 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Savoy cabbage head 1 Small
  Canned chestnuts 1 Pound
  Apples 2
  Butter 3 Tablespoon
  Sugar 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Ground cloves 1 1⁄4 Pinch
  Coarsely ground green pepper 1 Teaspoon
  Ground white pepper 1 Teaspoon
  Coarsely ground black pepper 1 Teaspoon
  Oil 1 Tablespoon
  Creme fraiche 2 Tablespoon

Loosen the fillets from the rabbit back and remove the tendons.
Wash and pat the fillets dry.
Cut the tendons and the backbone into small pieces.
Cut the bacon rind into pieces and saute in a large saucepan about 5 minutes.
Remove from the heat.
Peel the onion, scrape the carrot and wash.
Dice both into 1/2-inch cubes.
Add the vegetables to the bones and saute everything 3 minutes.
Add the juniper berries and the peppercorns, 2 cups of the red wine and some salt to the bones and simmer 40 minutes over low heat.
Add some red wine if necessary.
Remove the outside leaves and the stem of the cab- bage.
Place cabbage in enough boiling salted water to cover and blanch 5 minutes.
Remove and dip in cold water.
Pour the chestnuts out of the can.
Peel, quarter and core the apples.
Dice in 1/2-inch cubes.
Melt half the butter in a pan and saute the apple 3 minutes with the sugar, cinnamon and cloves.
Add salt and the chestnuts.
Loosen the leaves of the cabbage.
Slice the heavy ribs horizontally to flatten and lay 3 to 4 leaves of cabbage on one another for each of the four portions.
Heap the apple-chestnut mixture on each portion, roll up the leaves and tie with kitchen string.
Pour the red-wine broth through a sieve, lay the cabbage rolls in the broth and simmer covered 10 minutes over very low heat.
Cut each rabbit fillet into 4 equal pieces, pound them to 1-inch nuggets and season with the mixed pep- pers.
Heat the remaining butter with the oil and saute the nuggets 2 minutes on each side.
Arrange the nuggets on a platter with the cabbage rolls and keep warm.
Enhance the sauce with the creme fraiche, season with a little sauce if necessary and pour over the nuggets of rabbit.

Recipe Summary

Main Dish

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