Wrong Rabbit with Glazed Carrots and Spaetzle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat
- 3 tablespoon breadcrumbs
- 1 egg (s)
- 1 clove (s) garlic, diced
- 2 medium onion (s), diced
- 2 tablespoon bacon, diced
- 2 teaspoons mustard
- 1 tablespoon parsley, finely chopped
- 4 egg (s), cooked, peeled
- 200 ml vegetable stock
- 100 ml cream
- 500 g carrot (s)
- 1 onion (s)
- 1 tablespoon butter
- 1 pinch (s) sugar
- 3 egg (s)
- 60 ml water
- 300 grams flour
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Process the minced meat, breadcrumbs, egg, garlic, onion, bacon, mustard, parsley, salt and pepper to a smooth mass. To taste. Spread out half of the mixture, lay the eggs on top and cover with the other half. Smooth the mass with damp hands, press down a little and seal tightly.
- Heat some oil in a pan, fry rabbits and cook in a preheated oven at 180 ° C for 30 - 40 minutes, depending on the size.
- Deglaze the frying pan with the broth, reduce a little and finish with the cream.
- Whisk eggs with salt and sugar. Add water. Add the flour, work in and beat the dough to a smooth + pliable mass. Let rest.
- Bring water to a boil. Salt. Spread the spaetzle mixture on a board and use a scraper to scrape the mixture into the boiling water. As soon as the spaetzle float on top, skim it and later toss in a little butter.
- Peel, quarter and finely chop the carrots. Peel the onion and cut into cubes. Put these in a saucepan with the butter. Add the carrots, cover just enough with a little water and cook until al dente. Season with salt and sugar. Then arrange everything together.
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