Roast rabbit with homemade Brussels sprouts ravioli
easy
75 mins
75 mins
Ingredients
- 300 g Flour
- 3 Eggs (size M)
- 1 (approx. 1.25 kg) Rabbit
- 60 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l Game stock (from the glass)
- 1/8 l White wine
- 200 g Brussels sprouts
- 1 Onion
- 1 TABLESPOON Margarine
- 100 g Salmon ham
- 150 g Fresh cream
- 1 Egg Yolk
- 2 TABLESPOONS double cream
- 100 ml Red wine
Directions
- 1
Mix flour, eggs and three to four tablespoons of water to a smooth dough. Leave to rest for a while. Cut the rabbit into pieces, rinse and pat dry. Heat the lard in a roaster.
- 2
Brown the meat all around. Season with salt and pepper. Deglaze with stock and white wine. Leave to braise with lid on for 40 minutes. In the meantime, clean, wash and quarter the Brussels sprouts for the ravioli filling.
- 3
Cook in boiling salted water for 15 minutes, drain. Peel and chop the onion. Fry in margarine. Cut ham very finely. Mix with diced onion and Brussels sprouts. Mix with crème fraîche.
- 4
Roll out the dough very thinly. Cut out circles of six centimetres in diameter. Cover with filling. Spread the edges with egg yolk. Fold over half of the circles and press firmly. Cook the ravioli in plenty of boiling salted water for twelve minutes.
- 5
Take the rabbit out of the roaster. Deglaze roast with red wine. Stir in double cream. Season to taste with salt and pepper. A chunky apple compote tastes very good with it.
More Delicious Recipes
