
Ingredients
For 6 portions
3
Onion(s)
6
Rabbits legs
Juniper berries
1tsp
Mustard seeds
1
Bay leaf
Salt
Buttermilk, for breading
Flour, for breading
3
Egg(s), for breading
Bread crumbs, for breading
Vegetable oil, to fry
For the beans
60g
QimiQ Classic
400g
Green beans
Salt and pepper
2
Garlic clove(s)
1tbsp
Butter
2tbsp
Mustard
Spring onion(s), chopped
Radishes, sliced
Cress , to sprinkle
To garnish
Lemon jam
Sage leaves, deep fried
sheets
Flat-leaf parsley, deep fried
Preparation
- Peel and halve the onions. Place the rabbit and onions in plenty of cold water, add a few juniper berries, mustard seeds, bayleaf and salt. Cover and cook for approx. 45 minutes or until the bones can be pulled out of the meat. Allow to cool.
- For the beans, cook the beans in salted water until tender to the bite. Drain (put the drained water to one side) and quench with ice cold water.
- Peel and chop the garlic, add to the butter and heat up. Add the QimiQ Classic and mustard. Add enough bean water to achieve a smooth and creamy consistency. Season to taste, pour the sauce over the green beans and sprinkle with chopped spring onion greens, radish and cress.
- Remove the rabbit meat from the bones. Toss the meat in butter milk, flour and whisked egg and coat with bread crumbs. Pat the cooked onion dry with a kitchen towel and bread in the same way as the rabbit meat.
- Deep fry the meat and onion until golden brown, and place on kitchen towel to drain off excess fat.
- Serve the deep fried rabbit and onion with the cream green beans and lemon jam garnished with deep fried parsley and sage leaves.