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Noisettes Of Rabbit Recipe
|Rabbit backs||2 Pound (Two 1 Pound Pieces)|
|Smoked bacon rind||2 Ounce|
|Juniper berries||1⁄2 Teaspoon|
|Dry red wine||3 Cup (48 tbs)|
|Savoy cabbage head||1 Small|
|Canned chestnuts||1 Pound|
|Ground cloves||1 1⁄4 Pinch|
|Coarsely ground green pepper||1 Teaspoon|
|Ground white pepper||1 Teaspoon|
|Coarsely ground black pepper||1 Teaspoon|
|Creme fraiche||2 Tablespoon|
Serving size: Complete recipe
Calories 3417 Calories from Fat 762
% Daily Value*
Total Fat 86 g133%
Saturated Fat 34.1 g170.5%
Trans Fat 0 g
Cholesterol 855 mg
Sodium 3076.3 mg128.2%
Total Carbohydrates 256 g85.4%
Dietary Fiber 47.7 g190.6%
Sugars 81 g
Protein 227 g454.6%
Vitamin A 390.4% Vitamin C 465.8%
Calcium 61.6% Iron 215%
*Based on a 2000 Calorie diet
Wash and pat the fillets dry.
Cut the tendons and the backbone into small pieces.
Cut the bacon rind into pieces and saute in a large saucepan about 5 minutes.
Remove from the heat.
Peel the onion, scrape the carrot and wash.
Dice both into 1/2-inch cubes.
Add the vegetables to the bones and saute everything 3 minutes.
Add the juniper berries and the peppercorns, 2 cups of the red wine and some salt to the bones and simmer 40 minutes over low heat.
Add some red wine if necessary.
Remove the outside leaves and the stem of the cab- bage.
Place cabbage in enough boiling salted water to cover and blanch 5 minutes.
Remove and dip in cold water.
Pour the chestnuts out of the can.
Peel, quarter and core the apples.
Dice in 1/2-inch cubes.
Melt half the butter in a pan and saute the apple 3 minutes with the sugar, cinnamon and cloves.
Add salt and the chestnuts.
Loosen the leaves of the cabbage.
Slice the heavy ribs horizontally to flatten and lay 3 to 4 leaves of cabbage on one another for each of the four portions.
Heap the apple-chestnut mixture on each portion, roll up the leaves and tie with kitchen string.
Pour the red-wine broth through a sieve, lay the cabbage rolls in the broth and simmer covered 10 minutes over very low heat.
Cut each rabbit fillet into 4 equal pieces, pound them to 1-inch nuggets and season with the mixed pep- pers.
Heat the remaining butter with the oil and saute the nuggets 2 minutes on each side.
Arrange the nuggets on a platter with the cabbage rolls and keep warm.
Enhance the sauce with the creme fraiche, season with a little sauce if necessary and pour over the nuggets of rabbit.