← All recipes

🍽️ Tender Poached Rabbit with Asparagus and Noodles

680 kcal · 30 min · 4 servings

Ingredients

• 2 rabbit fillets (order in advance at the butcher)
• salt
• pepper
• 2 bunches green asparagus
• 2 tbsp lemon juice
• 1 tsp sugar
• 0.5 tsp salt
• 200 g verde tagliatelle (green)
• chives
• 400 ml game stock
• sauce thickener
• 4 tbsp butter

Instructions

1. 1. Season the rabbit fillets with salt and pepper.
2. 2. Wrap the fillets tightly in cling film.
3. 3. Wrap the foil packets additionally in aluminum foil.
4. 4. Place the packets in a large pot with hot, but not boiling water.
5. 5. Let the meat steep in the water for approx. 20 to 30 minutes.
6. 6. Wash the asparagus thoroughly.
7. 7. Cut off the woody lower ends.
8. 8. Split the asparagus in half lengthwise.
9. 9. Bring water to a boil and add salt, lemon juice, and a little sugar.
10. 10. Cook the asparagus in the boiling water for approx. 10 minutes.
11. 11. Lift the asparagus out with a slotted spoon.
12. 12. Let the asparagus drain.
13. 13. Cook the noodles according to the package instructions until al dente.
14. 14. Bring the game stock to a boil.
15. 15. Reduce the sauce to half its volume.
16. 16. Stir sauce thickener into the sauce.
17. 17. Stir in cold butter cubes until the sauce is glossy.
18. 18. Finally, season the sauce to taste.
19. 19. Sauté the asparagus in a little butter.
20. 20. Remove the meat packets from the broth.
21. 21. Remove the foil from the meat.
22. 22. Slice the meat diagonally.
23. 23. Tie the asparagus into four small bundles.
24. 24. Wrap each asparagus bundle with some noodles.
25. 25. Place the asparagus packages on a pre-warmed plate.
26. 26. Drape the sliced meat pieces over them.
27. 27. Pour the sauce over the dish.
28. 28. Garnish the food with fresh chives.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 65 g