← All recipes

🍽️ Rabbit Backstrap with Wine-Sauce Foam and Crispy Potato Chips

680 kcal · 30 min · 4 servings

Rabbit Backstrap with Wine-Sauce Foam and Crispy Potato Chips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and slice them into very thin, round slices.
  2. 2. Pluck the parsley leaves from the stems.
  3. 3. Place one parsley leaf on half of the potato slices.
  4. 4. Cover them with the remaining slices and press them down gently.
  5. 5. Heat oil in a frying pan.
  6. 6. Fry the potato chips in batches until golden yellow.
  7. 7. Let the chips drain on a kitchen towel.
  8. 8. Clean the rabbit backstrap and wash it.
  9. 9. Chop the rabbit meat into bite-sized pieces.
  10. 10. Wash the langoustines and pat them dry.
  11. 11. Peel the shallots and chop them finely.
  12. 12. Sauté the shallots in the broth for 5 minutes.
  13. 13. Add the crab meat and the rabbit meat.
  14. 14. Simmer the meat with the lid closed over low heat for 12 minutes.
  15. 15. Remove the meat and keep it warm.
  16. 16. Trim the snow peas and snap off the ends.
  17. 17. Blanch the snow peas for 4 minutes in salted boiling water.
  18. 18. Drain them and rinse them with cold water to stop the cooking.
  19. 19. Let the vegetables drain well.
  20. 20. Peel the carrots but leave the greens attached.
  21. 21. Blanch the carrots for 5 minutes in salted boiling water.
  22. 22. Clean the spring onions and cut them into coarse pieces.
  23. 23. Bring cream, wine, and lemon juice to a simmer in a pot.
  24. 24. Season the sauce with salt and pepper.
  25. 25. Let the sauce reduce slightly until it thickens.
  26. 26. Distribute the rabbit and freshwater crabs onto the plates.
  27. 27. Add the prepared vegetables.
  28. 28. Whisk the wine sauce with a whisk until it is foamy.
  29. 29. Pour the foam over the dish.
  30. 30. Garnish the dish with the crispy potato chips.

Nutrition per serving