Rabbit Cutlets with Zucchini

Description

Rabbit cutlets with zucchini

Ingredients

• Rabbit Fillet - 2 lbs
• Onion - 7.1 oz
• 33% Cream - 8 fl oz
• Butter - 3.5 oz
• Courgette - 7.1 oz
• Ghee - 1.1 oz
• Breadcrumbs - 3.5 oz
• Wheat Flour - 3.5 oz
• Vegetable Oil - 2 fl oz
• Chicken Egg - 3 pieces
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the rabbit meat, remove the membranes, and pat it dry. Cut the meat off the bones and grind the rabbit fillet using a meat grinder. Sauté the onion in butter, making sure it doesn't brown too much. Combine the minced meat and sautéed onion, and grind them together again. Then add salt, pepper, and 200 grams of cream, mixing everything thoroughly before placing it in the refrigerator for 30 minutes. Put the butter in the freezer to harden. Once the filling is ready, take the butter and grate it into the filling. Quickly mix the filling and shape it into balls, then return it to the refrigerator to chill.

Step 2

Cut the zucchini into sticks, sauté them in clarified butter until partially cooked, and season with salt.

Step 3

Shape the prepared meatballs into patties, place the cooked zucchini filling in the center, pinch the edges together, and form an elongated oval.

Step 4

Coat in flour, then dip in egg, and finally in breadcrumbs. Fry the cutlet in hot oil until golden brown, then transfer to the oven for 15 minutes at 356°F.

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