4 rabbits clubs
1 tsp cardamom seeds, thrown and pounded coarsely
sea salt
sugar
1 tablespoon Dijon mustard
1 tablespoon medium-hot mustard
flour
rapeseed oil
5 shallots 2 carrots
¼ celeriac
3 garlic cloves 3 sprigs thyme
20 cardamom pods 3 tablespoons tomato paste
100 ml dry white wine 2
Bay leaves
300 ml cream
1 tablespoon cardamom seeds thrown and finely ground
1 teaspoon harissa
1 teaspoon cinnamon
black pepper
basmati rice:
200g basmati rice
2 tablespoons butter
sea salt
5 dried apricots
green beans:
500 g broad beans
a panicle (large) tomatoes
1 onion
sea salt
sugar
rapeseed oil
Rabbit:
This recipe I use my cast-iron casserole.
carrots, celery and shallots, peel and coarsely chop. The cardamom seeds in a mortar pestle to crush coarsely. The garlic cloves strike. Mix the two mustards.
The rapeseed oil in a roasting pan.
the rabbit legs with a paper towel pat dry and season with salt, sugar and crude cardamom seeds. Both sides with mustard and then reap short contact with flour.
well in the hot oil to sear all sides - then remove it.
the top and bottom heat Preheat oven to 200 degrees.
carrots, celery and diced shallots with the garlic cloves, cardamom pods and sprigs of thyme into the hot add the oil and fry well. Immediately with salt and sugar. Add the tomato paste and fry well. Deglaze with white wine, this off to a good boil.
Ca. 1 liter of water with the cream, bay leaves, the ground cardamom, cinnamon, harissa and add and stir well. The rabbit clubs appeal again. They should be completely covered with liquid. Possibly. add more water and let it boil again. The pot with the Close cover and place in the preheated oven. There is everything simmer about 1 hour.
the rabbit legs and remove abpassieren the broth through a coarse sieve. This by pressing the soft vegetables possible. The sauce will boil and reduce by half at least. By the vegetables and the mustard and the flour then the sauce is already a beautiful bond. Season with salt, sugar, black pepper and cinnamon.
The cold rabbit culling check whether any residues on vegetables and remove. Insert the legs into the sauce and heat it.
The braised legs can one day in advance and must be fully prepared only warmed before serving.
basmati rice: Heat
water - the quickest in a kettle.
the butter in a saucepan, add rice and fry while stirring.
Pour in 400 ml of hot water, add salt. Bring to a boil, then cover the lid with the pot-
and drag on low heat about 15 minutes.
If rice is present below - to have some hot water.
At the end
loosen with a fork.
Meanwhile chop the apricots finely. - This can also be made in advance, just one day.
green beans: Cut off
The ends and the sides of the beans with the thread. Then diagonally cut into wide strips, season with salt and sugar and let stand fluid.
carve the tomatoes and blanch, then remove the skin. Cut the tomatoes into quarters and scrape out the seeds.
The Onion Peel and wider context. It is placed in the center of the beans. Give a good dose of rapeseed oil to the vegetables and let it boil again. Then cook on low heat until al dente (this takes about 15 minutes). The tomato fillets admit the very end. You are now at all. Season with salt and sugar.
The beans can be prepared the day before and then heated gently.
serve: press
the rice in a dessert ring and sprinkle with the apricot cubes. Rabbit leg, green beans and pour sauce is best on warm plates. Serve immediately.
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