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🍽️ Rabbit back with white asparagus and root vegetables

355 kcal · 30 min · 4 servings

Ingredients

• 1400 g rabbit back (2 rabbit backs; kitchen-ready)
• 1 bunch soup vegetables
• 2 garlic cloves
• 1 onion
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 200 ml dry red wine
• 1 sprig rosemary
• 1 stalk sage
• 1 bay leaf
• 2 allspice berries
• salt
• pepper
• 600 g waxy potatoes
• 1 kg white asparagus
• 1 large carrot
• 1 stalk celery
• 1 shallot
• 4 sprigs thyme
• 1 pinch sugar
• organic lemon
• 60 g butter (4 tbsp)
• 1 tbsp flour
• parsley

Instructions

1. 1. Rinse the rabbit back under running water and pat it dry with kitchen paper.
2. 2. Remove the fillets from the bone by running a sharp knife along the ribs.
3. 3. Cut the bones into coarse pieces.
4. 4. Wash the soup vegetables, garlic, and onions.
5. 5. Peel the garlic and onions.
6. 6. Cut the soup vegetables, garlic, and onions into coarse pieces.
7. 7. Heat one tablespoon of oil in a casserole dish.
8. 8. Fry the bone pieces in it until they are brown.
9. 9. Add the prepared soup vegetables, garlic, and onions to the casserole.
10. 10. Sauté the vegetables briefly.
11. 11. Stir in the tomato paste and let it cook briefly until it darkens.
12. 12. Deglaze the pan with 100 milliliters of wine.
13. 13. Pour the remaining wine and 1.5 liters of water into the casserole.
14. 14. Add rosemary, sage, bay leaves, and allspice berries.
15. 15. Season the broth with salt and pepper.
16. 16. Let the broth simmer on medium heat for one and a half hours.
17. 17. Peel the potatoes and wash them.
18. 18. Peel the white asparagus.
19. 19. Cut off the woody ends of the asparagus.
20. 20. Peel the carrot.
21. 21. Wash the celery.
22. 22. Remove the tough strings from the celery.
23. 23. Cut the carrot and celery into very small cubes.
24. 24. Peel the shallot.
25. 25. Finely chop the shallot.
26. 26. Wash the thyme.
27. 27. Shake the thyme dry.
28. 28. Strip the thyme leaves from the stems.
29. 29. Season the rabbit fillets with salt and pepper.
30. 30. Heat the remaining oil in a frying pan.
31. 31. Fry the meat sharply on both sides, about five minutes per side.
32. 32. Remove the meat from the pan and set it aside.
33. 33. Add the potatoes to boiling salted water.
34. 34. Cook the potatoes for 25 to 30 minutes.
35. 35. Add the asparagus to boiling salted water.
36. 36. Add a pinch of sugar and half a lemon to the asparagus water.
37. 37. Cook the asparagus for 20 to 25 minutes.
38. 38. Strain the rabbit stock through a sieve.
39. 39. Catch the stock in a bowl.
40. 40. Heat one teaspoon of butter in a pot.
41. 41. Sauté the shallot, carrot, and celery cubes in it.
42. 42. Pour 500 milliliters of the collected stock in.
43. 43. Bring the mixture to a boil.
44. 44. Mix flour with one and a half tablespoons of butter into a ball.
45. 45. Thicken the sauce with it.
46. 46. Season the sauce with salt and pepper.
47. 47. Stir in the thyme leaves.
48. 48. Wash the parsley.
49. 49. Shake the parsley dry.
50. 50. Chop the parsley.
51. 51. Melt the remaining butter in a frying pan.
52. 52. Drain the potatoes.
53. 53. Let the potatoes steam dry.
54. 54. Add the potatoes and parsley to the pan.
55. 55. Mix everything well.
56. 56. Let the asparagus drain.
57. 57. Place the meat briefly in the sauce to warm it up.
58. 58. Slice the meat.
59. 59. Plate the dish on pre-warmed plates.
60. 60. Use the meat slices, asparagus, potatoes, and sauce for this.

Nutrition per serving

• kcal: 355
• Protein: 21 g · Fett/Fat: 17 g · Carbs: 25 g