Delicooks

Home > Recipes > Second Courses > Boneless and stuffed rabbit

Second Courses

Boneless and stuffed rabbit

By Your email (*) print


Boneless and stuffed rabbit

At a glance

Serves:
4
Difficulty:
 
 

Carme Ruscalleda

Read interview with:

© Becky Lawton

Ingredients

    • 1 rabbit, weighing 1.200 gr.
    • 100 gr. Escarole cut into medium pieces
    • 100 gr. Apple, cut into thin slices
    • 100 ml. rancio wine
    • 200 mI. Mineral water
    • 30 mI. Virgin extra olive oil
    • Salt
    • White pepper

    Dried nuts for the presentation:

    • 30 gr. toasted pistachio, crushed
    • 30 gr. Toasted almonds, crushed
    • 30 gr. Toasted hazelnuts, crushed

Method

  1. Ask the butcher’s shop to bone the rabbit; you can make it yourself, but you would need more time and skill.  The rabbit has a very lean meat and with visible bones, due to this with a small and sharp knife you can bone it.  In a non-stick frying pan, sauté the escarole with a splash of salt and for only 30 seconds
  2. Sauté the seasoned slices of apple, 15 seconds.
  3. Put it very flat on the table and cut it half. Season both pieces and put in them the escarole and the apple.  Tie up both pieces taking care that the stuffing remains inside.
  4. Poseu el conill ben pla sobre la taula i talleu-lo pel mig, a l´ alçada de la cintura. Salpebreu els dos trossos de carn i repartiu a cada tall l' escarola i la poma. Tanqueu els talls de conill procurant que el farcit quedi a dins i lligueu-los amb fil de cosir, com si fossin dos petits talls rodons.
  5. Put both pieces sprinkled with oil in an oven tray. Put it in the preheated oven at 180º C for 20 minutes. After this pour over the rancio wine and 100 ml. mineral water and let it cook in a 160º C oven for 30 minutes. Then add 100 ml. mineral water more and let it cook for 20 minutes at 150ºC
  6. The meat is ready to serve, just drain de cooking sauce and adjust salt and pepper.

Serving:

  1. Cut the rabbit into big pieces and coat them in the mix of the crushed dried nuts.
  2. Spread the sauce at the bottom of the dishes and put the meat on.

Comments

*Name, e-mail and comment fields are required

*incorrect e-mail

Error sending comment. Please try again later.

Thanks. Your comment will be published as soon as validated.

Let us know your opinion

(*) Required fields

close

Send to a friend

Boneless and stuffed rabbit

Send to a friend, fill the form

Error sending comment. Please try again later.

*Name, e-mail and comment fields are required

*incorrect e-mail

*incorrect e-mail

Search for recipes

buscar

[more search options]

Search with Google

Recipes

Vegan recipies

Vegan recipies

Vegan recipies, without ingredients that involve animal suffering.

Guest chef

Different menus from guest chefs

Different menus from guest chefs

Our guest chefs bring you their unique and personal take on food.

HEALTHY LIVING

Macrobiotics

Macrobiotics

Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.

Style

Sweet ideas for your table

Sweet ideas for your table

A delicious gift for your friends

Products

Papaya

Papaya

Tasty, nutritious and light, can be used fresh, in salads and desserts...

People

Jordi Roca

Jordi Roca

Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona