🍽️ Stuffed Rabbit Back with Fried Rocket

Name: Stuffed Rabbit Back with Fried Rocket
Total time: 30 min
Yield: 4 servings
Ingredients: 4 garlic cloves; soup vegetables; 1 bay leaf; 5 peppercorns; 5 coriander seeds; 1 clove; 3 juniper berries; 2 sprigs thyme; 2 stalks marjoram; 50 g curing salt; 20 g salt; 1 whole rabbit loin (600-800 g, with liver and kidneys); 1 bunch herbs (small; mixed); 3 shallots; 2 tbsp butter; 500 ml vegetable broth; 250 g whipping cream; nutmeg; salt; pepper (from the mill); 2 bunches arugula; 3 l vegetable oil (for frying); salt; 1 bunch young carrots; 2 corn cobs; 0.5 stalk leek; 2 tbsp butter; 100 ml vegetable broth; 400 g green ribbon noodles; 1 bag ready-made dark gravy sauce

640 kcal · 30 min · 4 servings

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Ingredients

4 garlic cloves
soup vegetables
1 bay leaf
5 peppercorns
5 coriander seeds
1 clove
3 juniper berries
2 sprigs thyme
2 stalks marjoram
50 g curing salt
20 g salt
1 whole rabbit loin (600-800 g, with liver and kidneys)
1 bunch herbs (small; mixed)
3 shallots
2 tbsp butter
500 ml vegetable broth
250 g whipping cream
nutmeg
salt
pepper (from the mill)
2 bunches arugula
3 l vegetable oil (for frying)
salt
1 bunch young carrots
2 corn cobs
0.5 stalk leek
2 tbsp butter
100 ml vegetable broth
400 g green ribbon noodles
1 bag ready-made dark gravy sauce

Instructions

1. Boil all brine ingredients with one liter of water.
2. Let the brine cool down completely.
3. Remove the meat from the bone.
4. Place the meat, liver, and kidneys in the cold brine overnight.
5. Remove the meat pieces from the brine.
6. Rinse the meat pieces.
7. Pat the meat pieces dry.
8. Cut lengthwise slits into the rabbit back.
9. Wrap the fillets around the kidneys.
10. Secure the fillets with skewers.
11. Fill the liver into the slits of the back.
12. Wrap the meat in cling film.
13. Wrap the meat additionally in aluminum foil.
14. Poach the meat for 20 minutes at just below 100 degrees.
15. Cook the chops separately if they were attached to the back.
16. Add the chops to the dish.
17. Wash the herbs.
18. Pat the herbs dry.
19. Pluck the herb leaves.
20. Chop the herbs finely.
21. Peel the shallots.
22. Dice the shallots finely.
23. Heat the butter.
24. Sweat the herbs and shallots in the butter for 2 minutes over medium heat.
25. Deglaze the pan with broth.
26. Reduce the liquid by half.
27. Add the cream.
28. Cook the sauce for 5 minutes.
29. Season the sauce with nutmeg, salt, and pepper.
30. Strain the sauce through a sieve.
31. Heat the vegetable oil to 180 degrees.
32. Fry the rocket in the hot oil.
33. Let the rocket drain on kitchen paper.
34. Season the rocket with salt.
35. Keep the rocket warm.
36. Clean, peel, or wash the vegetables.
37. Cut the vegetables small.
38. Blanch the vegetables until al dente in boiling water.
39. Drain the vegetables.
40. Let the vegetables dry.
41. Reheat the vegetables with butter and broth.
42. Cook the pasta in plenty of salted water until al dente.
43. Drain the pasta.
44. Prepare the gravy according to the package instructions.
45. Slice the rabbit back.
46. Plate the rabbit back with the vegetables.
47. Plate the rabbit back with the pasta.
48. Plate the rabbit back with the sauces.
49. Serve with the fried rocket.

Nutrition per serving

kcal: 640
Protein: 42 g · Fett/Fat: 44 g · Carbs: 25 g