Rabbit Stew with Stracchino Cheese
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe from a popular American restaurant.
Ingredients
- Jerusalem Artichoke - 14.1 oz
- Sweet Potato - 14.1 oz
- Rutabaga - 14.1 oz
- Celery salt - 14.1 oz
- Rabbit Fillet - 42.3 oz
- Butter - 2.8 oz
- Safflower Oil - 7 fl oz
- Sugar - 3.5 oz
- Wheat Flour - 0.4 oz
- Parsley - 0.7 oz
- Stracchino cheese - 6.3 oz
- Demi-Glace Sauce - 3.5 oz
- Thyme - 0.4 oz
- Garlic - 0.7 oz
Step by Step guide
Step 1
Peel and chop all root vegetables into medium-sized cubes, about 1x1 cm, and transfer them to a baking dish.
Step 2
Add sugar and sunflower oil, mix well, and bake at 392°F for 10–15 minutes until al dente.
Step 3
While the vegetables are cooking, dice the rabbit fillet and sauté it in a pan until golden brown.
Step 4
Add the demi-glace, butter, vegetable broth, garlic, and thyme to the rabbit. Simmer.
Step 5
When the rabbit becomes tender, add the flour and vegetables, stir, and season with salt and pepper.
Step 6
Serve the stew in portions: place 300 grams of stew in a skillet, sprinkle with cheese on top, and put it in the oven for 6–7 minutes at a temperature of 392°F. Garnish with chopped parsley.
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