One of those recipes that we have had in a thick Leitz folder for many years and is waiting to be prepared is this rabbit with peaches. In theory, of course, you can also do this with canned peaches and therefore at other times of the year, but we like to leave their peculiarities in every season. And the best peaches are available from July to September.
When the best season for rabbits is, is completely beyond my knowledge. When I think about it, we have never prepared a rabbit ourselves. A novelty! The recipe probably comes from a very old edition of the magazine essen & drink and contains two traps if you want to show it to guests.
Do guests like rabbits at all?
One trap is the rabbit itself, because the very word awakens associations in many people that are guaranteed not to have anything to do with food! The second trap is the peaches. A not inconsiderable number of people do not like it when fruits with hearty ingredients come together on their plate.
I can understand the first group that I have just defined a bit, but I can only regret the second group. Because hearty with fruits, I really like that. Which is why the recipe now follows immediately.
The recipe rabbit with peaches
* 1 rabbit (approx.1.8 kg without head)
* 4 fresh peaches
* 1 bunch of fine carrots
* 300 g white onions
* 30 g fresh ginger
* 1 organic lemon
* Salt + pepper
* 1 tbsp butter
* 1 tbsp olive oil
* 1 red chili
* 1 cinnamon stick
* 150 ml white wine
* 150 ml veal stock
* 1 handful of parsley
* ½ handful of tarragon leaves
Preparation rabbit with peaches
Clean and peel the carrots, then cut them into 2 cm pieces. Quarter the onions. Peel and finely dice the ginger. Peel the lemon peel thinly with a peeler.
Blanch, scare, skin, halve and stone the peaches. Cut 1 ½ peach halves into small cubes, cut the remaining peaches into 2 cm wide slices and leave to cool.
Separate the legs and forelegs from the rabbit. Chop the back into three parts, cutting off the abdominal flaps. Cut the ribs in two. Rinse the rabbit parts cold, paying attention to bone splinters. Pat dry and season with salt and pepper.
Heat the butter and oil in a large roaster. Fry the rabbit parts one after the other from all sides until golden brown and place on a plate. Braise the carrot pieces, onions, ginger, lemon zest, chilli pepper, cinnamon stick and the diced peaches in the frying fat over high heat, turning for 5 minutes.
Deglaze with white wine and let it boil down for a few minutes. Now put the rabbit legs and front legs back on the vegetables in the roaster. The other parts are added later. Cook in the preheated oven at 180 degrees (top and bottom heat) on the 2nd rack from below for approx. 50-55 minutes.
After 30 minutes of this cooking time, add the parts of the rabbit’s back and gradually pour in the stock. Spread the peach slices on top 10-15 minutes before the end of the cooking time. Take the lemon peel out of the sauce again and season to taste. Finally, roughly chop the parsley leaves and tarragon and sprinkle over the rabbit just before serving.
The ingredients for our rabbit with peaches
It will be a fine rabbit with peaches
Clubs and rabbit back. It turns into a delicious dish. Rabbit with peaches
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