Stuffed Rabbit Saddle with Fresh Weed Cabbage

Remove the back and lay out flat with the skin side down. For the farce, lightly freeze the rabbit meat and whipped cream. Chop the pistachios and dice the ham. Season the meat and blend with the whipped cream in a hand mixer, pass through a sieve and leave to cool. Fry the kidneys and fillets briefly in butter and leave to cool. Fold pistachios and ham into the farce form.

Spread farce on the middle third of the removed back, place kidneys and fillets lengthwise on top. Starting with the belly flap, roll up the back into a roulade and wrap tightly with the pork netting. Brown the meat roll and cook in the oven at 180 degrees for about 45 min.

After 10 min add the diced roasted vegetables to the rabbit form, after another 5 min extinguish with stock and red wine and reduce the liquid. Remove the cooked rabbit saddle from the stove and wrap it in aluminum foil. This resting allows the pan juices to repeatedly distribute evenly throughout the cooked meat. Strain the stock with the vegetables through a sieve, stir in the whipped cream and season again.

Cut two 1.5 cm thick slices each, arrange on the weiskraut and pour on sauce, garnish with a small bit of fresh chervil.

Weiskraut:

Quarter head of weiskraut, rinse and plane on a mandoline (stainless steel slicer). Steam in melted butter until tender and deglaze with clear soup. Season with salt, pepper and caraway.

Our tip: Use z

Related Recipes:

Truffled Venison Pâté in the Pastry CrustSalt and pepper the venison fillets and fry them very briefly on all sides in hot oil. Remove fillets from pan... Rabbit Fillet Wrapped in Bread with Green Asparagus and Balsamic Vinegarhalf an hour (without cooling time) For the farce: Cut chicken fillet into small pieces and freeze a little in... Artichoke Base Stuffed with Pork Fisherman, Red Bell Pepper Sauce AndPork fillet and farce: Remove sinews and skin from the pork fillet. Cut the tip and head of the fillet into... Rabbit with TrufflesRabbit and chicken both have a mild meat that is excellent for being flavored with truffles. In this recipe... Rabbit Fillet with Lemon SauceOne unsqueezed lemon: use a zester knife to remove the lemon zest. Squeeze the juice of half the lemon and set... Braised Rabbit with Cinnamon and LemonCarve rabbit into portions, rub with salt and pepper. Heat oil, fry rabbit pieces in it all around. Remove the... Rabbit in Cherry Beer*: Instead of the cherry beer, an unsweetened sour cherry cider from the health food store could be used. 1... Rabbit in Garlic with Spicy Canary Potatoes(Conejo al Ajillo con Pappas arrugadas) For the salsa, soak the chili peppers in lukewarm water for 3 min... Pickled Rabbit – Coniglio Marinato, PiedmontThis way of preparation for rabbit meat is the bourgeois version of a simple peasant dish. For this purpose... Saddle of Veal OrloffMaybe your new favorite bean dish: Season meat with salt, season with pepper, brush with butter, roast at 225...