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!
Related Recipes:
Belly of the Mangalitsa Woolly Pig, Braised in Olive Oilapprox. 4 hours (without standing time), elaborate For the pork belly: Mix all the ingredients for the pork...
Braised Rabbit on ChardRinse all the vegetables, clean and cut into rough cubes, halve the dried plums. Sauté the vegetables briefly...
Conejo en SalmorejoFor Conejo en Salmorejo, chop the rabbit into medium sized pieces. For the salmorejo (sauce), peel the garlic...
Chicken Chilindron Stylecut. Cut the Serrano ham into small strips. Cut the peppers in half, remove the stems and seeds, rinse and cut...
Leg of Rabbit in Red Wine SauceA delicious recipe with red wine! 1. rabbit legs season with salt and season with pepper. Turn in flour to the...
Sugar Snap Peas Salad with Fried Shrimps in Walnut OilClean the sugar snap peas and blanch in boiling salted water for 3-4 minutes, rinse in iced water and drain...
Rabbit Oriental Style on a Bed of Bulgur and Vegetables(about 60 min.): Put rabbit legs in a container, grind a quarter tsp cumin, 3 cardamom pods, 1/2 tsp coriander...
Hare in Black SauceDivide the hare into forelegs, hind legs, belly flaps and back, salt, pepper and dust all parts lightly with...
Easter Kid with Herbs, Chard and SalsifyThe kid used to be part of the eating culture of the Saarlanders. After all, almost everyone keeps a so-called...
Rabbit From LiguriaCarve the rabbit into pieces, put the liver and kidneys aside. Peel and finely chop the onion and garlic...