Rabbit with Okra and Crab Tails in Lime Sauce on Mango

Rabbit with okra and crab tails in lime sauce on chard vegetables and nut rice

Remove the bone from the rabbit legs, wrap the meat inside and pin it with a wooden skewer. Remove the head and shell of the crab tails except for the tail segment. Score crab tails on back and remove intestines. Chop onion and celery and lightly sauté in olive oil with rabbit bones and shrimp shells. Extinguish first with water, then with wine, and lightly billow. Skim off any foam that forms so that the stock remains clear. After about 20 minutes, strain stock through a dish rack.

Pour clear soup over the drumsticks in a suitable saucepan and simmer for 30 to 40 minutes. Just before the end of the cooking time, add the juice of two limes. Remove the drumsticks from the stock and briefly blanch the cleaned and washed crayfish tails in it. Strain the clear soup once more through a dish to remove the turbidity.

In the meantime, caramelize sugar and extinguish with 100 g of water. Cut the limes into eight slices and steep in the caramel stock for about two minutes, remove and set aside.

For the nut rice, make the long grain rice, chop the hazelnuts (optionally in a hand mixer), fry in butter, add chopped green onion and garlic clove, add long grain rice and stir well.

Rinse the chard vegetables, clean them, cut them into two cm long pieces and cook them briefly in

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