Rabbit and vegetable ragout
easy
150 mins
150 mins
Ingredients
- 150 g Wheat grains
- 3/4 l Vegetable and yeast broth (instant)
- 1 (approx. 1.3 kg) ready-to-cook rabbit
- 250 g Carrots
- 250 g Black salsifies
- 250 g Celery
- 2 Eggs
- 200 g Whipped cream
- 7-10 Tbsp white pepper
- 1 pinch grated nutmeg
- 2 TABLESPOONS Butter or margarine
- 3 TABLESPOONS Oil
- 3 TSP medium hot mustard
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Cook the wheat in the stock for about 1 1/2 hours. In the meantime, remove the rabbit meat from the bone. Then cut into bite-sized pieces. Drain the wheat grains (collect the stock, measure 1/4 litre and put aside) and dab dry.
- 2
Clean and wash the vegetables. Dice 50 g of each vegetable very finely and place in boiling salted water for about 2 minutes. Drain. Cut remaining vegetables into pieces. Whisk eggs and 100 g cream and season.
- 3
Stir in the wheat and vegetable cubes. Grease 4 ramequins (150 ml each). Pour in the mixture and let it stand in a hot water bath for 40-50 minutes. Fry the meat in hot oil.
- 4
Deglaze with the rest of the cream and broth that has been set aside. Season to taste with mustard, salt and pepper. Cover and stew for 30 minutes. Then add vegetables to the rabbit. Stew everything else for about 15 minutes.
- 5
Before serving, remove the wheat flan from the rim of the dish. Turn over and serve the ragout with it. Garnish with parsley.
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