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Sous Vide rabbit cutlet, with baked potatoes, au gratin with Delaco cheese and cider and vanilla reduction sauce

Sous Vide rabbit cutlet, with baked potatoes, au gratin with Delaco cheese and cider and vanilla reduction sauce


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The au gratin potatoes are sensational if you have a suitable cheese ... and the rabbit is impeccably cooked if you have a Sous Vide ... what's more, life is wonderful!

    • Rabbit cutlet - 2 pcs
    • Cider with berry flavor - 200 ml
    • Vanilla pods - 1/2 piece
    • Parsnips - 5 pcs
    • Beef stock (concentrated beef bone soup) - 200 ml
    • Potatoes - 7-8 pcs
    • Cherry tomatoes - 15-20 pcs
    • Fresh basil - 5-6 leaves
    • Dehydrated cranberries - 100 g
    • Juniper berries - 3-4 pcs
    • Lemongrass - 1/2 pc
    • Butter at room temperature - 1 tbsp
    • Flour - 1 tbsp
    • Olive oil - 100 ml
    • Delaco Cheese - 150 g
    • Sweet paprika - 1 teaspoon
    • Dried marjoram - 1 tsp
    • Cayenne pepper - 1/2 teaspoon
    • Salt and pepper - to taste

Servings: 2

Preparation time: over 120 minutes

RECIPE PREPARATION Sous Vide rabbit cutlet, with baked potatoes, au gratin with Delaco cheese and cider and vanilla reduction sauce:


  • Crush the juniper berries and lemongrass in a mortar;



  • Sprinkle the rabbit with a little olive oil and put juniper, lemongrass, salt and pepper on it;



  • Put it in a Food Saver bag and vacuum it;



  • Heat Sous Vide Supreme to 65 degrees Celsius and leave the rabbit there for about 3 hours;



  • Cut the potatoes into 4 and put them in a bowl - then sprinkle with olive oil;



  • Mix the paprika with cayenne pepper, dried marjoram, salt and pepper and season the potatoes well;



  • Put them in a tray with baking paper and put them in the preheated oven at 180 degrees Celsius;



  • Once cooked, remove the tray, put grated Delaco cheese on the potatoes, and leave them in the oven for another 4-5 minutes until they are au gratin;



  • Peel the parsnips and put them on the fire to boil in water with a little salt and 1/2 vanilla bean (along with the seeds);



  • After they have boiled well, and the water has dropped considerably, strain it and leave it to cool;



  • Take out the rabbit and put it in a tray with baking paper, along with tomatoes and basil in places;



  • Sprinkle everything with a little olive oil and put the tray in the oven heated to 200 degrees Celsius for a few minutes, until everything is browned;



  • Remove the tray and let the rabbit rest for about 5 minutes;



  • Put cider on the fire, and add the dehydrated cranberries;



  • When the cider has reduced, add the water with parsley and vanilla flavor and the beef stock and let it boil until the aroma intensifies;



  • In another pan fry a little flour in butter and then put it over the sauce;



  • Stir with a fork until it thickens;



  • Put plenty of sauce over the rabbit and serve with potatoes au gratin with Delaco cheese and baked tomatoes with basil;

    Good appetite !





Video: Gordon Ramsay Shows How To Cook Rabbit. The F Word With Foxy Games (June 2022).


Comments:

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