Ligurian rabbit

Category: Meat dishes
Ligurian rabbit

Ingredients

rabbit back 700-800 g
For filling:
walnuts 50 g
apples (medium) 1 PC
ground paprika 1 tsp
butter 50 g
thyme 2-3 twigs
chili pepper (fresh) 0.5 pcs
for extinguishing:
carrot 1 PC
garlic 1-2 cloves
red onion 2 pcs
bouillon 200 ml
for the sauce:
dry red wine 200 ml
apple (large) 1 PC
light honey 2 tbsp
lemon juice 1 tbsp
black and pink peppercorns 4-5 pieces
woodruff 0.5 h l
butter 20 g
chili powder taste
olive oil and butter for frying
srl, pepper taste
balsamic vinegar 1-2 h l

Cooking method

  • 1. On the outside of the rabbit's back, make incisions along the ridge and remove the bones. Cook a strong broth from them, which will be used to cook the rabbit.
  • 2. For the filling, grind the nuts into small crumbs, finely grate the apple and mix with ground paprika, lemon juice and softened butter.
  • 3. Slightly beat off the prepared meat, having made several longitudinal cuts in the thick part of the fillet, so that the thickness is the same. Then season with salt, pepper and grease the meat with the filling, spreading thyme leaves and chili pieces on top.
  • Ligurian rabbit
  • Ligurian rabbit
  • 4. Place the fillet halves on top of each other and roll into a roll. Tie it tightly with culinary string and fry in a mixture of olive and butter until golden brown.
  • Ligurian rabbit
  • 5. Place the carrot rings, garlic, thyme sprigs on the bottom of the baking dish. Put the fried roll on the vegetables, pour in the hot broth, cover with a lid or foil and put in an oven preheated to 180C for 30-40 minutes. Then remove the lid, spread the onion cut into 6-8 pieces around the roll and bake at 160C for another 15-20 minutes, periodically pouring the resulting juice.
  • 6. For the sauce, boil the wine with honey and lemon juice. Put the apple cut into eighths and boil it until soft. Take out the apple and puree. Pour balsamic vinegar into boiling wine, add spices and boil in half. Strain the sauce, add applesauce and butter and heat everything together to the desired thickness.
  • Ligurian rabbit

The dish is designed for

3-4 servings

Cooking program:

oven

Olesya425
Yummy! I will definitely cook for the new year! Well, and not only. We need to order a rabbit in the village by next weekend.
Twist
Olesya, Try it, you won't regret it.
Admin

Marina, great! But, something I am not ready for such a feat, dissect the rabbit to fillet
I butcher the chicken ... but the rabbit
Twist
Tanyusha,: girl_curtsey: glad you liked it!

And butchering a rabbit is much easier than a chicken. Chesnslovo
Admin
Quote: Twist


And butchering a rabbit is much easier than cutting a chicken. Chesnslovo

Marinado not disturb my peace! After all, I can run after him, this is done at once! We have enough of this stuff, in its freshest form I went to think ...
MariS
Very tasty roll, Marish, such a festive one!
Twist
Tanyusha, there are only four main cuts - two to remove the legs and two along the ridge. And then it's generally simple, just like we cut the pork loin from the bone. I promise to take a picture of everything step by step in the near future and post it.

Marishenka, treat yourself to your health!
Admin

Marina, his bones are tougher, and this annoys me. The chicken is softer, and I have already gotten used to handling her. I'll try to take care of the rabbit. But if I injure my fingers with bones - leave the address where to look for you, you can in PM
Twist
Tanya, I still hope that everything will work out.
By the way, I came across a recipe in some book where the dish was proposed to be made from portioned pieces of rabbit. Here you can definitely stay without fingers. I imagined how to remove bones from the legs, especially from the front. And then, if you still manage to get the desired fillet, turn the rolls too
Admin

Marina, I often cook a portioned rabbit, and it is very easy to cut / chop it along the ridge or on the legs / legs! The forum has my recipes for stew rabbit. I love a rabbit with prunes in gravy, very tasty
Twist
Tanyush, I love prunes too. But the husband and daughter are not friends with him. So many wonderful recipes with him - both meat and pastries. : girl_in_drea ms: And everything passes by For myself, it’s not possible to cook separately.
Olesya425
Marina, and what store do they buy the culinary thread?
Arka
Marishka! Awesome roll!
Does it turn out soft?
The sauce is fabulous too!
Twist
Olesya , bought in the netovskiy store. Silicone harnesses can be used. And the simplest option, which I have used for many years (until all sorts of culinary bells and whistles appeared), is linen or HB threads for crocheting like "Iris". Sold in all handicraft shops, they are not expensive, they last for a very long time.

Arochka,
The roll turns out to be soft and very tender. The backs of a rabbit, no matter how you cook, are always dry. And here it turns out juicy.
Arka
Quote: Twist

The roll turns out to be soft and very tender. The backs of a rabbit, no matter how you cook, are always dry. And here it turns out juicy.
Super!
And then I'm afraid of a rabbit for dryness. I only made stew.
Twist
Natasha, try it. I hope you enjoy it. The meat from the inside and the butter and apple juice soak well. When I bake the chicken, I don't rub it with butter, but I cut the very cold into slices and put it under the skin on the breast. It turns out very tender fillet And here the oil works like this.
Arka
I also push everything under the skin - salt, spices, herbs, lemon. And then after all, if from above, then the skin does not pass
Olesya425
Marina, thanks for the quick response. Today I finished my work earlier and went shopping with my mother. I bought everything I needed from tescoma: a silicone thread and a detachable square cake mold. Oh, I held on with all my strength so as not to buy all the beauty. I only go to the store for groceries (there is no time), so I don't know where, what they sell.
Twist
Olesya, happy shopping to you!
Olesya425
Thank you. I read the horoscope. This year, there must be a rabbit on the holiday table. His snake is very fond of. So, that your rabbit is right in the bull's-eye!
Twist
How! Thank you, I didn't know. So intuition worked!
RinaPetit
Marina, hello. I don't know how long ago you posted this recipe, but I found it today, I wanted to somehow cook a rabbit. I want to thank you a thousand times for this divine recipe. I cooked it in the steba multicooker on the meat mode, 40 minutes 0.7 bar. I made a sauce like this, but I don't know what a yarn is, we don't have it. I replaced it with vanilla from a stick. Just a little bit. Well, in general, bravisimo.
RinaPetit
Marina, hello. I don't know how long ago you posted this recipe, but I found it today, I wanted to somehow cook a rabbit. I want to thank you a thousand times for this divine recipe. I cooked it in the steba multicooker on the meat mode, 40 minutes 0.7 bar. I made a sauce like this, but I don't know what a yarn is, we don't have it. I replaced it with vanilla from a stick. Just a little bit. Well, in general, bravisimo.

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