Stuffed Saddle of Rabbit on Warm Turnip Salad

Rating: 4.0 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the bones from the rabbit backs so that the belly flaps remain on the back fillet. Divide the backs into two halves each and lay them out. Brush with sweet mustard, season with salt and season with pepper. Place a slice of ham and a savoy cabbage leaf on each.

On top, place the halved dried plums form and roll everything up together. Wrap the stuffed back pieces in the spring roll dough.

Remove the skin from the butter beet and cut it into matchstick-sized sticks.

Finely dice the onion. Cook the turnip sticks in salted water until not too soft and drain. Immediately add the diced onion.

Season with pepper, salt, vinegar, sugar and oil. Do not be stingy with the pepper mill! Stir through honey and balsamic vinegar.

Brown the rabbit packages in vegetable oil on all sides, then put in the stove (160 degrees ) form for 8 min. Take out and rest for five min, then cut in half. Arrange on the rutabaga salad, pour the honey-balsamic vinegar sauce around. Garnish with lamb’s lettuce leaves.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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