Rabbit on chanterelle rice
easy
60 mins
60 mins
Ingredients
- 1 kant-en-klaar konijn (ca. 1,5 kg - door de dealer laten knippen)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Soup Greens
- 2 medium-sized onions
- 3 TABLESPOONS Oil
- 2 Bay leaves
- 1 TEASPOON black peppercorns
- 1/4 l White wine
- 1 can(s) (212 ml) Chanterelles
- 50 g Bacon
- 20 g clarified butter
- 200 g Long grain rice
- 1/2 l clear broth (instant)
- 1 collar Parsley
- 150 g Garlic cream-fraîche
- 1-2 TABLESPOONS dark sauce thickener
- 2 TABLESPOONS dry sherry
Directions
- 1
Wash the rabbit parts, dab dry and cut into 8 pieces, removing the fillets from the back. Rub with salt and pepper. Clean, wash and roughly dice the soup greens. Peel and quarter 1 onion.
- 2
Heat the oil in a pan or casserole and fry the rabbit parts and fillets in it. Remove the fillets. Add bay leaves and peppercorns and deglaze with the wine. Pour on 1/8 litre of water, cover and stew for about 40 minutes.
- 3
Add the fillets again 10 minutes before the end of the cooking time. Peel and finely dice the remaining onions. Drain the chanterelles. Cut bacon into strips. Heat clarified butter in a pot. Fry bacon and onions in it.
- 4
Add the chanterelles and fry briefly. Add the rice, pour in the stock and let it swell for about 20 minutes. Wash and chop the parsley and add it to the rice, except for something to garnish. Remove the rabbit parts and keep warm.
- 5
Pour the stock through a sieve, possibly adding water to 1/4 litre of liquid. Add garlic cream-fraîche and bring to the boil. Add sauce thickener while stirring. Bring to the boil again. Season to taste with sherry, salt and pepper.
- 6
Cut the fillets open and arrange on a plate with the legs and some sauce. Garnish with parsley. Add chanterelle rice. Brussels sprouts are delicious with it.
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