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🍽️ Rabbit and Vegetable Aspic

285 kcal · 30 min · 4 servings

Ingredients

• 800 g rabbit meat
• 1 l water
• 1 cube clear meat broth
• salt
• 0.5 tsp white peppercorns
• 2 cloves
• 3 juniper berries
• 2 carrots
• 1 piece celeriac
• 125 g Kenia beans
• 12 leaves white gelatin
• 3 tbsp sherry vinegar
• 4 tbsp walnut oil
• 2 tbsp broth
• salt
• pepper (from the mill)
• chopped herbs (parsley, chervil, tarragon...)

Instructions

1. 1. Bring a pot of salted water to a boil.
2. 2. Add the rabbit pieces, the clear meat soup cube, and the spices.
3. 3. Simmer the meat with the lid on for about 45 to 50 minutes.
4. 4. Wash the carrots, celeriac, and beans.
5. 5. Cut the carrots and celeriac into strips.
6. 6. Trim the ends off the beans.
7. 7. Cook the prepared vegetables in salted water for about 10 minutes.
8. 8. Remove the vegetables from the water and place them in ice water.
9. 9. Remove the meat from the bones.
10. 10. Cut the meat into coarse pieces.
11. 11. Let the meat broth cool down.
12. 12. Strain the broth through a fine sieve.
13. 13. Measure exactly 750 milliliters of the broth.
14. 14. Warm the measured broth.
15. 15. Dissolve the soaked and well-squeezed gelatin in the warm broth.
16. 16. Let the gelatin mixture cool down slightly again.
17. 17. Pour some of the broth into a loaf or stoneware mold (25x12 cm).
18. 18. Let the thin layer in the mold set.
19. 19. Place meat and vegetables alternately into the mold.
20. 20. Cut the meat lengthwise along the grain.
21. 21. Cover the meat and vegetables with some liquid.
22. 22. Let the aspic set repeatedly in between.
23. 23. Chill the aspic for a total of about 6 hours.
24. 24. Mix all ingredients for the vinaigrette.
25. 25. Keep the vinaigrette cool.
26. 26. Add the chopped herbs to the vinaigrette just before serving.
27. 27. Unmold the aspic for serving.
28. 28. Slice the aspic.
29. 29. Serve the aspic best with fried potatoes.

Nutrition per serving

• kcal: 285
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 9 g