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5 April 2015

Rabbit under creamy wine sauce with rosemary

Easter time!

As far as you may know, the main symbol of this time of the year in Germany is rabbit. Might sound very mean, but today's recipe is actually rabbit.

This recipe is very special. It is a part of menu in the restaurant on Eiffel Tour and I was very curious to try and do it on my own. In my own restaurant - called "Kitchen" :)






Ingredients:

500 g rabbit leg
150 g dry white wine
6 cherry tomatoes
2 middle-sized carrots
1 garlic clove
50 g flour
50 g butter
150 g dry white wine
500 ml milk
white pepper, nutmeg
1 tsp dried rosemary (or 2-3 fresh rosemary sprigs)
30 ml oil for frying
salt
pepper



Rabbit meat is very healthy and highly recommended for children. There are some secrets to keep the softness and tenderness, yet make it very flavorful. The best part for this recipe is rabbit leg, but if you have middle part, you may also try to cook it this way.

Firstly, wash rabbit legs under cold water and dry them with paper towel. Salt and pepper it a bit. In a deeper pan heat some oil. If you have rosemary sprigs, put them into the oil and let the aromas enrich the oils flavor. If you were not lucky to find one, keep dried rosemary for later. Cut garlic clove into two parts and put into oil for same purpose.

As soon as you feel magic aromas spreading around you, take both - garlic and rosemary - out from the pan. Put the meat inside and fry it from all sides until golden crisp. Meanwhile boil some water and blanch tomatoes. We need to peel them and use only pure tomato meat. The process is very simple. Put them into hot water for about 2-3 minutes. Then suddenly put them into ice cold water and the peel off will be more than successful.

Wash carrots and grate them. Add grated carrots. Add dried rosemary at this point. Pour white wine into the pan. Reduce the heat and at low heat stir the meat for about 25 minutes. Every 5-7 minutes turn the meat so that the sauce and flavors reach all sides.

Tomatoes' turn :) Put them into the pan and stir another 5-7 minutes. Set aside. At this step I observed the following picture in my pan (see below).


To serve the dish properly one more part is missing - the sauce. Bechamel variation makes perfect combination to the rabbit meat. Its creamy texture and wine note only emphasize the taste.




For a sauce in a saucepan melt some butter. Add flour and mix thoroughly. As the color of the flour turns 'goldenish', pour milk portion by portion. At low heat mix until the sauce gets sicker. Add salt, white pepper, nutmeg. Pour wine. Here it is - the sauce is ready to go :)

Serve a rabbit leg on carrot pillow with cherry tomatoes under the creamy wine sauce.

Special occasion? Now you're ready for any occasion.

Just good mood or romantic dinner with your beloved? Goes well in combination.

Bon Appétit!