Rabbit medallions with grapefruit sauce

Name: Rabbit medallions with grapefruit sauce
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 100 g Shallots; 1 sprig of rosemary; 2 pink grapefruits; 2 yellow grapefruits; 400 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp detached saddle of hare; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

100 g Shallots
1 sprig of rosemary
2 pink grapefruits
2 yellow grapefruits
400 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp detached saddle of hare
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
7-10 Tbsp Sugar

Directions

1
Peel and halve the shallots. Pluck the rosemary needles from the twig. Peel one pink and one yellow grapefruit thickly, removing the white skin completely. Remove the fillets with a knife between the skins, catching the juice.
2
Squeeze the rest of the grapefruit. Cook the pasta in boiling salted water for about 10 minutes. Rinse meat cold and dab dry. Cut into 8 medallions and beat slightly flat. Fry medallions in hot oil on both sides for about 3 minutes.
3
Season with salt and pepper. Remove from the pan and keep warm. Add the shallots and rosemary needles to the frying fat and fry for approx. 10 minutes, turning. Dust with flour and sauté. Add the grapefruit fillets and juice and bring to the boil once while stirring.
4
Season with sugar and pepper. Drain tagliatelle, rinse with cold water and drain well. Arrange hare medallions, grapefruit sauce and noodles on four plates.