Rabbit with stuffed onions and apples

April 13th, 2019 | main dishes

A festive dish, made for the family party at Easter! The rabbit legs stay in the oven for three hours at low temperature – enough time to prepare the stuffed onions and bring the banquet to the table. Slow Food, so to speak.

Due to the long, gentle cooking time, the rabbit is super-tender and juicy, the stuffed onions taste delicious and are a real eye-catcher. The stewed apples and a velvety-spicy sauce complete a perfect festive meal. Your guests will be thrilled!

Rabbit with stuffed onions and apples

For the stuffed onions, I recommend using Roscoff onions if you can get them. Ask your greengrocer if he can get them at the wholesale market. It is a particularly aromatic and fine onion from Brittany and filled a fantastic side dish, really something very special. You can read more about the Roscoff onion and its history here.

Rabbit with stuffed onions and apples

(4 portions – Preheat the oven to 120° C – Caution: cooking time is 3 hours!)

2 rabbit legs, 2 rabbit shoulders

salt, pepper from the mill

3 TS oil

salt and pepper the meat, sear in a roasting pan in the hot oil until they get golden brown

1 onion, quartered

add to the stew

½ bunch of marjoram

lay aside four stems for decoration, pluck the remaining leaves, chop and add to the rabbit's parts

500 ml game or poultry stock

deglaze, bring to a boil and cook for 3 hours without lid in the oven at 120° C, after 1.5 hours, put the stuffed onions in the oven

STUFFED ONIONS

120 g toast (from wholegrain wheat flour), in cubes

50 g butter

roast half of the toast cubes golden brown and mix with the unroasted cubes

100 ml of milk, lukewarm

1 egg

1 egg yolk

salt, pepper from the mill

½ bunch of marjoram, chopped

whisk, pour over the bread and mix, add

1-2 TS breadcrumbs

allow to steep while you prepare the onions

8 medium-sized (Roscoff) onions

peel, halve, hollow out

fill the onion halves with the bread mixture, put together, place in a greased casserole dish

cook for about 1.5 hours at 120° C in the oven (rabbit bottom rail, onions above)

after 3 hours of cooking, remove the rabbit parts from the roasting pan, keep warm

pour the gravy through a colander, bring to a boil

1 ts cornstarch

stir in a little cold water, thicken the sauce with it

2 heaped TS crème double

mix in

2 large red-skinned apples

cut out the core with the apple corer and cut the apples into 5 mm thick slices

2 TS butter

fry the apple slices for 1 minute each side in the butter

place the rabbit on the apple slices, arrange with the sauce and the stuffed onions, serve them decorated with marjoram sprigs

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March 20th, 2018 | starter

Wild garlic aioli without egg

I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.