Millet Porridge with Rabbit Meat and Mushroom Sauce
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Millet - 2 cups
- Rabbit - 14.1 oz
- Aspen mushrooms - 7.1 oz
- Onion - 2 heads
- Carrot - 1 piece
- Clarified Butter - 2 tablespoons
- Butter - 3.5 oz
- Rosemary - 2 sprigs
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Mushroom seasoning - 17 fl oz
- Celery salt - 1 piece
- Wheat Flour - 0.7 oz
- Meyer Lemon Juice - 1 tablespoon
Step by Step guide
Step 1
Wash the rabbit meat and cut it into small pieces.
Step 2
Clean the mushrooms, wash them, and cut them into small cubes.
Step 3
Peel, wash, and chop 1 onion and 1 carrot, sauté in melted butter, add 100 g of mushrooms, and fry while stirring for 2 minutes.
Step 4
Add the rabbit meat to the pan with vegetables and mushrooms, season with salt and pepper, and fry everything together over medium heat for 10 minutes.
Step 5
Thoroughly rinse the millet. Bring 1.5 liters of water to a boil, add salt, add the millet, and cook for 10 minutes.
Step 6
Drain the water, add the clarified butter, and mix.
Step 7
Place the rabbit meat with vegetables and mushrooms into the pot with the porridge, add the rosemary sprigs, tightly cover the pot with a lid, and place it in a preheated oven for 25–30 minutes.
Step 8
To prepare the sauce, clean, wash, and finely chop the mushrooms (100 g).
Step 9
Peel, wash, and cut the onion (1 head) and celery root into small cubes.
Step 10
Heat half of the butter in a pan, add the mushrooms, onion, and celery, and sauté for 2 minutes.
Step 11
Add the flour and fry everything together until golden yellow.
Step 12
Gradually pour in the broth while constantly stirring, bring the mixture to a boil, and simmer on low heat for 15–20 minutes.
Step 13
Remove the prepared mixture from the heat, strain, season with salt and pepper, add lemon juice and the remaining butter, and mix.
Step 14
Serve the finished porridge on individual plates, pour hot sauce over it, and garnish with sprigs of curly parsley.
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