Rabbit Stew with Stracchino Cheese
Main Dishes • European
Description
Recipe from a popular American restaurant.
Ingredients
- Jerusalem Artichoke 15 oz
- Sweet Potato 15 oz
- Rutabaga 15 oz
- Celery salt 15 oz
- Rabbit Fillet 40 oz
- Butter 5 oz
- Safflower Oil 5 fl oz
- Sugar 5 oz
- Wheat Flour 0 oz
- Parsley 0 oz
- Stracchino cheese 5 oz
- Demi-Glace Sauce 5 oz
- Thyme 0 oz
- Garlic 0 oz
Step-by-Step Guide
Step 1
Peel and chop all root vegetables into medium-sized cubes, about 1x1 cm, and transfer them to a baking dish.
Step 2
Add sugar and sunflower oil, mix well, and bake at 390°F for 10–15 minutes until al dente.
Step 3
While the vegetables are cooking, dice the rabbit fillet and sauté it in a pan until golden brown.
Step 4
Add the demi-glace, butter, vegetable broth, garlic, and thyme to the rabbit. Simmer.
Step 5
When the rabbit becomes tender, add the flour and vegetables, stir, and season with salt and pepper.
Step 6
Serve the stew in portions: place 300 grams of stew in a skillet, sprinkle with cheese on top, and put it in the oven for 6–7 minutes at a temperature of 390°F. Garnish with chopped parsley.
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