User Manual

Poultry and meat 147
Rabbit with peppers - coniglio in peperonata [Index: ] [Index: ]
MCRC00904005_BO_Kaninchen_m_Paprika-012_F39MCRC00917992_SE_Kaninchen_m_Paprika-014MCRC00925432_NF_Kaninchen_m_Paprika-008MeatGamePreparation methodsSteamingRecipe categoriesMeat
For 4 servings
Small unperforated steamer
RABBIT:
1.5 kg rabbit portions, ready to cook
4 shallots
1-2 garlic cloves
2 red peppers, 200 g each
2 yellow peppers, 200 g each
3-4 tbsp olive oil
1 tsp fennel seeds
Salt
White pepper freshly ground
3 sprigs rosemary
100 ml dry white wine
100 ml vegetable stock
Per serving
739 kcal, 6 g carbs, 42 g fat, 81 g protein, 0,5 BU
PREPARATION
1. Rinse the rabbit portions briefly under cold water and pat dry thoroughly with kitchen towel. Peel
the shallots and garlic. Chop the shallots into quarters and the garlic into thin slices. Wash the
peppers, trim them and cut into finger-width strips.
2. Heat the oil in a roaster and sear the meat on all sides over a medium heat. Briefly fry the shallots
and garlic with the meat. Crush the fennel seeds slightly and add to the meat along with the strips of
pepper. Season with salt and pepper.
3. Put the rabbit portions in the unperforated steamer with the pepper strips and rosemary. Deglaze
by stirring in wine and vegetable stock. Season with salt and pepper and pour through a sieve over
the meat. Steam the rabbit portions as indicated.
Setting procedure:
Steaming
100 °C
Cooking time: 50-55 minutes
Tip:
Also fry 80 g of diced bacon in
a frying pan until crispy and scatter over the
rabbit before serving.