Braised Rabbit in Cream Sauce with Roasted Root Vegetables and Tomato Salsa
Main Dishes • Latvian
Description
Recipe taken from the book 'Taste Geography. Latvia' by John Smith.
Ingredients
- Rabbit Legs 2 pieces
- Vegetable Oil to taste
- Onion 0 oz
- Parsnip 5 oz
- Dry White Wine 5 fl oz
- Water to taste
- Nutmeg to taste
- Rosemary 1 sprig
- Olive Oil 5 fl oz
- Garlic 1½ cloves
- Salt to taste
- Ground Black Pepper to taste
- Carrot 5 oz
- Celery salt 5 oz
- Dijon Mustard 0 oz
- Honey 0 oz
- Potato 1 piece
- Parsley 4 sprigs
- Shallot ½ piece
- Balsamic Vinegar 1 teaspoon
- Olive Oil 3 teaspoons
- Cream to taste
- Thyme to taste
Step-by-Step Guide
Step 1
To prepare the rabbit, place the legs in a marinade of spices (1 sprig of rosemary, half a clove of garlic, salt, and pepper to taste) and olive oil, and let marinate for 1 hour.
Step 2
Sear the rabbit in a pan with oil until browned, add chopped onion, carrot (100 g), parsnip (90 g), and sauté together. Then add the wine and let it evaporate. Add enough hot water to completely cover the rabbit, cover with a lid, and braise until the meat pulls away from the bones. Then add cream, thyme, nutmeg, and braise for 5 minutes.
Step 3
Place the legs on a plate. Strain the sauce through a sieve into a saucepan and reduce it to a creamy consistency, you can thicken it with butter. Drizzle the sauce over the legs.
Step 4
For the garnish, sauté the chopped carrot (80 g), parsnip (80 g), and celery root with French mustard and honey until partially cooked. Serve al dente!
Step 5
For the tomato salsa, dice the tomato, finely chop the parsley and shallot. Mix everything together, dress with balsamic vinegar and olive oil.
Step 6
Serving. Arrange the rabbit legs, drizzle with sauce, and place the vegetables and tomato salsa alongside.
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