Rcipes

Denis Feix

Rabbit | Asparagus | Mustard

Rabbit | Asparagus | Mustard

Ingredients

Spice mix

  • 1 tsp mustard seed
  • 2 pieces cloves
  • 1 g pepper, black
  • 3 g Maldon salt

Saddle of rabbit

  • 2 pieces rabbit saddle
  • 4 slices Coppa of Mangalitza pork
  • 1 tbsp butter
  • 1 sprig thyme
  • spice mixture, see above

Rabbit filling

  • 100g rabbit leg meat
  • 100ml cream
  • spice mixture, see above
  • pinch of salt

Dumpling dough

  • 80 g wheat starch, Asia Market
  • 125 ml water
  • 2 tsp potato starch
  • 20 g rabbit fat
  • 1 pinch salt

Rabbit sauce

  • 250 g rabbit meat
  • 2 tbsp butter
  • 2 tbsp Tomato Pronto
  • 500 ml veal stock
  • 3 shallots
  • 4 pieces mushrooms, white
  • 2 tbsp rapeseed oil
  • ½ TL Peppercorns, black
  • 1 bay leaf
  • 5 pieces pimento
  • 1 clove garlic, lightly pressed in
  • 5 cl Port wine, red
  • 5 cl Madeira
  • 1 piece butter
  • 1 tbsp Pommery mustard, coarse
  • 1 tbsp arrowroot flour

 

 

Asparagus

  • baking paper
  • 20 asparagus spears
  • 1 tbsp butter
  • pinch of salt
  • pinch of pepper
  • pinch of sugar

Asparagus salad

  • 2 asparagus spears
  • 1 tbsp asparagus vinegar
  • 2 tbsp sunflower seed oil
  • 2 tbsp asparagus soup, see below
  • pinch of salt
  • pinch of pepper
  • pinch of sugar
  • 1 dash of lemon

Asparagus soup

  • 200 g asparagus slices
  • 100 ml cream
  • 1 tbsp butter
  • pinch of salt
  • pinch of pepper
  • pinch of sugar
  • 1 dash of lemon

Other

  • 1 tbsp Pommery mustard, coarse
  • 1 tbsp mustard seeds, light, pickled in vinegar and water 1:1
  • 1 bowl mustard cress/mustard salad

Have fun cooking and enjoy your meal!

Preparation

spice mix

Mustard seed, clove and black pepper are ground together in a mortar. Then add the Malson salt.

Saddle of rabbit

Release the back of the rabbit and remove the white skin from the meat. Season to serve and wrap in aluminium foil. Cook in a water bath at 63 °C for 7 minutes. Remove from aluminium foil and toss in a pan with butter and thyme. Add the spice mixture. Wrap the saddle of rabbit with Coppa, portion and arrange.

Rabbit filling

Cut the rabbit leg meat coarsely, salt and mix finely. Add the cream and prepare a farce (see glossary). The ingredients should all be very cold and the farce should be mixed quickly so that it does not curdle. Season to taste and pass through a sieve.

Dumpling dough

Bring water to the boil with salt. Add to the wheat starch and stir directly. Add potato starch and 10g rabbit fat.

Rabbit sauce

Roast the rabbit meat in a roaster. Add butter and roast briefly. Put the meat in a pot. Add Tomato Pronto, veal stock and all spices. Sweat shallots and mushrooms in rapeseed oil. Fill with port wine and Madeira and reduce. Then add to the meat and stock in the pot and simmer for 2 hours. Pass through a fine sieve and refine with butter. If necessary, bind with some arrow root flour. Season with Pommery mustard at the end.

Asparagus

Peel the asparagus and cut to a length of 10 cm. Butter the baking paper and season with salt, pepper and sugar. Place the asparagus on top and close the baking paper. Fix with staples on all sides so that the packet is airtight. Cook the asparagus in the oven at 190°C for about 7 minutes. The cooking time depends on the strength of the asparagus.

Asparagus salad

Peel the asparagus and cut into fine cubes. Add the dressing of vinegar, sunflower seed oil, lemon, salt, pepper, sugar and asparagus soup.

Asparagus soup

Coarsely chop the asparagus and bring to the boil covered with water. Let it steep for about 20 minutes until the asparagus is soft. Mix everything together. Add cream and butter and season with salt, pepper, sugar and lemon.