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Rabbit cutlets with a cucumber and yoghurt dip

The cucumber and yoghurt dip goes perfect with any spicy food

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Rabbit cutlets with a cucumber and yoghurt dip

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Económica
Method:
30 min.
Preparation:
10 min.
 
 

Carme Ruscalleda

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Ingredients

    • 1 rabbit
    • 100 g. roasted corn
    • 150 g. toast
    • 2 eggs
    • 2 medium sized cucumbers
    • 20 g. fresh dill
    • 1 pot of creamy, Greek stile yoghurt
    • Olive oil for frying
    • Salt, with pepper and black pepper
    • A few drops of lemon juice

Method

  1. Pass the bread and the roasted corn trough a medium hole food mill, then set aside
  2. Separate a few attractive and shapely dill leaves, and very finely chop the rest.
  3. Spoon the yoghurt into a bowl, along with a few drops of lemon, a pinch of salt and white pepper and some chopped dill.
  4. Wash the cucumber and cut into wafer thin slices without removing the skins. Mix the cucumber and the yoghurt together and refrigerate.
  5. Clean the rabbit and open it up along the spine, separating the shoulders, thighs, ribs and the loin. To savour the rabbit meat better, remove the bone from the thighs and the shoulders, making thin fillets. You can cut away the ribs and the loin with the bone still in.
  6. Season the pieces of rabbit and dip in the beaten Egg mixture, followed by the bread and cereal mixture.
  7. Heat some olive oil and fry the pieces of rabbit .When they are done , drain on the kitchen roll until dry .
  8. Place the cucumber and yoghurt dip in the centre of each plate, with some pieces of fried rabbit next to them .Garnish with a few springs of fresh dill.

Recommended wine

•QX 2007 de las bodegas Mas Candí – D.O. Penedès •Thalassitis 2007 Oak Fermented de las bodegas Gaia Estate •A.O.S.Q. Santorini

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