Rabbit legs with chanterelles
(0)
Masterpiece
Kifli Kukták
Ez a fenséges vadhúsétel a klasszikus konyha remeke, ahol a porhanyósra párolt nyúlcomb és az erdei rókagomba találkozik. A füstölt szalonnával tűzdelt hús és a gazdag, barna mártás mély, karakteres ízeket kölcsönöz a fogásnak, amelyet a friss vaj tesz selymessé. Tökéletes választás egy ünnepi ebédhez vagy egy különleges vacsorához, különösen egy pohár testes vörösbor társaságában.
Ingredients
Preparation method
Preparation and searing
Finely chop the onion. Cut the smoked bacon into strips of approx. 5×1 cm and place them in the freezer for 20 minutes to make them easier to work with.
Clean the rabbit legs and remove any silver skin. Use a sharp knife to make several incisions in the meat and lard them with the chilled bacon strips. Season the legs thoroughly with salt and pepper on all sides.
Heat the lard in a pot over medium heat and sear the rabbit legs on both sides until dark golden brown. Once done, remove them and set aside in a warm place.
Chef's tip
Serve with potato dumplings or tagliatelle, which are great for soaking up the rich mushroom sauce.
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