Royal rabbit with hazelnuts and spinach by E. Jimenez

Category: Meat dishes
Royal rabbit with hazelnuts and spinach by E. Jimenez

Ingredients

medium rabbit carcass 1 PC.
turkey fillet (mine) 650 (300) g.
chicken liver (mine) 100 (70) g.
egg 1 PC.
butter 80 g
hazelnuts (I have) 100 (50) G.
spinach (mine) 150 (80) g.
shallots (I have a turnip) 4 (2) pcs.
garni bouquet (thyme, parsley, sage) on a twig 2 pcs
pepper mix 1 tsp
thyme 3 vet.
juniper berries 6 pcs.
black pepper 10 mountains.
wine vinegar (I did not add) 10 ml.
bouillon 700 ml.
dry white wine (mine) 1, 5 (1) l.
brandy 40 ml.
salt taste
ground black pepper taste

Cooking method

Royal rabbit with hazelnuts and spinach by E. Jimenez
The rabbit should be started the day before the celebration. We put the rabbit on its back and cut out all the bones. Cut off the front legs. We start with the spine, slowly move forward, cutting it so as not to damage the carcass. Cut off fat, if any. We beat off a little. Salt, pepper and put in the refrigerator for 8 hours. Cook the broth from the bones and legs.
Royal rabbit with hazelnuts and spinach by E. Jimenez
Chop the turkey fillet, chicken and rabbit liver, if any. Season with salt and pepper. Add thyme sprigs, two juniper berries, which must first be cut. Pour in 50 milliliters of wine and 40 grams of brandy. Refrigerate for 8 hours.
Royal rabbit with hazelnuts and spinach by E. Jimenez
Pass the meat, nuts and half of the liver through a meat grinder. Cut the rest of the liver. I also twisted the spinach. It is recommended to chop the spinach very finely. Add the egg. Mix everything well. I also twisted the fat that I cut off.
Royal rabbit with hazelnuts and spinach by E. Jimenez
Put the filling on the rabbit fillet. Pour the brandy on top, in which the meat was marinated. Salt a little.
Royal rabbit with hazelnuts and spinach by E. Jimenez
Sew up the carcass.
Royal rabbit with hazelnuts and spinach by E. Jimenez
We put the rabbit in the dish. Add one bouquet of garni, coarsely chopped onions and carrots. A few peppercorns and leftover juniper. Fill with wine and leave for 2 hours.
Royal rabbit with hazelnuts and spinach by E. Jimenez
We take out the rabbit, dry it. Fry in oil for 20 minutes.
Royal rabbit with hazelnuts and spinach by E. Jimenez
Coarsely chop the remaining onions and carrots and fry.
Royal rabbit with hazelnuts and spinach by E. Jimenez
We transfer the rabbit to the brazier. We put the second bouquet of garni. Fried vegetables. We boil and filter the marinade in which the rabbit was. We pour in to him. Add broth. Salt. Cover with a lid and cook over low heat for 2.5 hours. My rabbit was ready in an hour. Therefore, we follow.
Royal rabbit with hazelnuts and spinach by E. Jimenez
We take out the finished roll, dry it. We send under the grill. Bake until golden brown. I made the crust with a burner.
To prepare the sauce, you need to evaporate the broth in which the rabbit was prepared by two-thirds. Add butter at the rate of 80 grams per liter of evaporated broth. I didn't make the sauce.
Royal rabbit with hazelnuts and spinach by E. Jimenez

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Recipe from the book by E. Jimenez-Bravo "Novorichna kulinarna kniga".
I cooked for my husband's DR. I didn't really like this rabbit. Still a little dry. I would also cut off the hind legs. They are rather dry, they interfere, and their appearance is not very good. But my husband liked the rabbit. Mom said that duck tastes better than a rabbit (I just baked it in the oven), but that's okay too. It was very interesting and informative to prepare this dish. About the filling. I made it according to the recipe, but I had to remove exactly half. There is clearly a lot of it. With the remaining minced meat, I just fried the cutlets. But I liked the cutlets). I still recommend trying this dish.

Volgas
"Rabbits are not only valuable fur, but also three to four kilograms of dietary, easily digestible meat."
I love rabbit.
Yes, I had to tinker and most importantly the hero of the occasion liked it.
ang-kay
Svetlana, thanks for stopping by. Yes, you need to tinker)

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