Fillet Of Rabbit with Lentils – Asparagus – Vegetables and Champagne – Mustard – Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fillet (s) rabbit
- 1 bunch spring onion (s)
- 6 spear / s asparagus, green
- 100 g lentils, red
- 150 ml poultry stock
- 2 cl port wine, white
- 1 tablespoon sour cream
- 1 teaspoon mustard, medium
- 1 radish, very finely diced
- butter
- 1 pinch (s) sugar
- salt and pepper
For the sauce:
- 1 shallot (s), finely chopped
- 2 cl vermouth, dry (Noilly Prat)
- 4 cl champagne or sparkling wine
- 60 ml poultry stock
- 60 ml heavy cream
- 1 teaspoon mustard, medium
- 1 egg yolk
- butter
- turmeric
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into fine diamonds. Peel the asparagus in the lower third, remove the heads and cut the stalks into small rolls.
- Melt 1 tablespoon butter, sweat the spring onions briefly, add the lentils and stir in, deglaze with port wine, reduce briefly, then add the stock, cream and mustard and stir in. Let the vegetables boil gently for about 6-8 minutes with the saucepan closed and low heat, then add the asparagus pieces with the heads and simmer for about 5 minutes. The asparagus should keep its bite. Finally stir in the radish cubes and season the vegetables with sugar, salt and pepper.
- For the fillets, melt 1 tablespoon of butter in a pan, season the meat with salt and pepper and fry over a medium heat for about 10 minutes. The meat should be just cooked through, but the cut should still have a moist sheen. If the meat is cooked too long, it will be dry and hard.
- This dish could also be served without sauce if the vegetables get a creamy consistency by adding a little more stock.
- For eaters who do not want to do without sauce, another 15 minutes should be taken into account and the following work should be carried out:
- Sauté shallot cubes in 1 teaspoon butter until colorless, deglaze with wormwood and reduce a little. Add the champagne and poultry stock, bring to the boil and slowly reduce for about 10 minutes. Mix the egg yolks with the cream and mustard and stir into the sauce. It should be kept hot, but not boiled, otherwise it will curdle. Possibly stir in a few pieces of ice-cold butter to bind. Season to taste with salt, turmeric and cayenne.
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