Rabbit Aspic with Sweet Peppers
⏳ Time
7 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
Rabbit Aspic with Sweet Peppers
Ingredients
- Tarragon - 0.1 oz
- Rabbit Fillet - 21.2 oz
- Sweet Pepper - 5.3 oz
- Carrot - 3.5 oz
- Shallot - 2.1 oz
- Garlic - 1 clove
- Chicken Broth - 11 fl oz
- Black Cumin (Cumin) - 0 oz
- Gelatin - 0.5 oz
- Olive Oil - 0 fl oz
- Dry White Wine - 12 fl oz
Step by Step guide
Step 1
Clean and chop the shallot, garlic, and carrot into large pieces, crush, peel, and chop the garlic coarsely; rinse the rabbit, dry it with a paper towel, and cut it into large pieces.
Step 2
In a heavy-bottomed pot, heat 1 tablespoon of olive oil, add the rabbit, and sauté over high heat for 2 minutes until golden brown, then add the carrot, shallot, garlic, cumin, season with salt and pepper, and stir.
Step 3
Pour 370 ml of dry white wine into the pot, evaporate the alcohol over high heat for 5 minutes; add the broth so that it covers the rabbit; cover with a lid and simmer on low heat for 90 minutes.
Step 4
Roast the peppers in a preheated oven at 482°F for 15 minutes; place them in a bag for 5 minutes; remove the skin, discard the seeds, and cut into long strips; finely chop the tarragon (set aside a few leaves for garnish), break the gelatin sheets by hand, soak them in water, and let them sit for 10 minutes.
Step 5
Remove the rabbit from the broth, remove all bones, and finely chop the meat; strain the sauce in which the rabbit was stewed through a sieve, add the gelatin, tarragon, season with salt and pepper, and mix.
Step 6
Line the bottom of a mold with plastic wrap, then layer the rabbit meat and sweet pepper, pour in the strained sauce, cover with plastic wrap, and refrigerate for 5 hours.
Step 7
Remove from the refrigerator, cut into portions, garnish with tarragon leaves, and serve.
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