Rabbit Leg in Lingonberry Sauce
Main Dishes | Norwegian cuisine
⏳ Time
4 hours 25 minutes
🥕 Ingredients
23
🍽️ Servings
2
Description
The lingonberry sauce that accompanies the leg is prepared with wine vinegar, ginger, flour, pink pepper, and demi-glace.
Ingredients
- Rabbit Legs - 1 piece
- Rutabaga - 1 piece
- Tomatoes - 1 piece
- Apple - ¼ pieces
- Shallot - 2 heads
- Lingonberry - 3.5 oz
- Garlic - 1 clove
- Sugar - 8.8 oz
- Olive Oil - 0 fl oz
- Ground coriander - ½ g
- Nigella Seeds - ½ g
- Cinnamon - ½ g
- Ground clove - ½ g
- Vanilla salt - ½ g
- Bay leaf - ½ pieces
- Ocean salt - 0.2 oz
- Green peppercorns - 1 piece
- Allspice berries - 1 piece
- Honey - 2.6 oz
- Ghee - 0.5 oz
- Dry White Wine - 0 fl oz
- Powdered Sugar - to taste
- Saffron - to taste
Step by Step guide
Step 1
Combine 250 ml of water, sea salt, sugar, black and allspice pepper, garlic, coriander, bay leaf, cloves, cinnamon, fennel seeds, and vanilla. Let the rabbit leg marinate for six hours. Once ready, vacuum seal it and steam cook for four hours at a temperature of 154°F.
Step 2
For the turnips in honey, prepare a syrup using 100 g of sugar and 150 ml of water, adding a pinch of saffron. Peel the turnips, simmer them in the syrup for twenty to twenty-five minutes, and then sauté in 15 g of clarified butter with 25 g of honey.
Step 3
For the baked tomato, blanch the tomato, remove the skin, and simmer it gently in a syrup (use the same proportions as for the turnip, plus 20 ml of dry white wine). Dust with powdered sugar and bake in the oven for five minutes at 392°F.
Step 4
For the fried apple, melt 30 grams of sugar in a saucepan and sauté two apple wedges in the caramel until golden brown.
Step 5
For the shallots in honey, sauté the peeled onions in olive oil, add a little rosemary and lemon juice, sugar (20 g), and honey (50 g). Simmer until soft. Allow to cool.
Step 6
For the cranberry sauce, blend 75 grams of frozen cranberries. Turn 25 grams of sugar into a light caramel, then add 10 ml of red wine vinegar and reduce. Add a third of the blended berries, simmer for a bit, then pour in another 10 ml of vinegar and reduce again. Add another third of the cranberries and a little ginger, followed by 10 ml of vinegar and the remaining berries. Lightly reduce, then stir in 35 ml of demi-glace and thicken with a pinch of flour, straining the mixture. Return to heat, add 5 ml of cognac, toss in 25 grams of whole frozen cranberries, and adjust the flavor with sugar, pink pepper, and salt, simmering for two to three minutes.
Step 7
Sear the rabbit leg in olive oil, braise in lingonberry sauce for five minutes, and serve with the sauce, apple, turnip, shallots, and tomato.
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