🍽️ Autumn Rocket Salad with Rabbit Meat

Name: Autumn Rocket Salad with Rabbit Meat
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small rabbit (approx. 1 kg); 2 tbsp butter; 2 tbsp olive oil; sage (1 sprig each); rosemary (1 sprig each); 100 ml dry white wine; 2 medium porcini mushrooms; 4 radishes; 100 g young lamb's lettuce; 2 pears; lemon (juice); 40 g pistachio kernels; 100 g arugula; 2 tbsp olive oil; 4 tbsp lemon juice; salt; pepper (from the mill)

864 kcal · 30 min · 4 servings

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Ingredients

1 small rabbit (approx. 1 kg)
2 tbsp butter
2 tbsp olive oil
sage (1 sprig each)
rosemary (1 sprig each)
100 ml dry white wine
2 medium porcini mushrooms
4 radishes
100 g young lamb's lettuce
2 pears
lemon (juice)
40 g pistachio kernels
100 g arugula
2 tbsp olive oil
4 tbsp lemon juice
salt
pepper (from the mill)

Instructions

1. Rinse the rabbit meat under running water.
2. Pat the meat dry with kitchen paper.
3. Divide the rabbit into 8 equal pieces.
4. Preheat the oven to 220 degrees.
5. Heat butter and olive oil in an ovenproof pan.
6. Fry the rabbit pieces until light brown on all sides.
7. Add rosemary and sage to the pan.
8. Deglaze the mixture with wine.
9. Season with salt and pepper.
10. Place the pan in the preheated oven for approx. 40 minutes.
11. Clean the porcini mushrooms and slice them.
12. Add the mushrooms to the rabbit approx. 5 minutes before the end of cooking time.
13. Wash the salads thoroughly.
14. Remove wilted greens and tough stems.
15. Spin the salads dry.
16. Wash the pear.
17. Quarter the pear and remove the core.
18. Cut the fruit flesh into small pieces.
19. Toss the pear pieces immediately in lemon juice.
20. Slice the radishes into thin rounds.
21. Remove the mushrooms and rabbit from the pan.
22. Carefully separate the meat from the bones.
23. Cut the rabbit meat into bite-sized pieces.
24. Strain the roasting juices through a fine sieve.
25. Take 4 tablespoons of the roasting juices.
26. Whisk the roasting juices with lemon juice and olive oil.
27. Season the sauce with salt and pepper.
28. Stir in the chopped pistachios.
29. Arrange the salads and radish slices on a plate.
30. Distribute the rabbit meat and mushrooms on top.
31. Drizzle the salad dressing over the dish.

Nutrition per serving

kcal: 864
Protein: 85 g · Fett/Fat: 51 g · Carbs: 13 g