Rabbit Saddle with Paprika Cream Sauce and Vegetables30—40 Min
For Austrian star chef Ewald Plachutta, paprika is one of the most fascinating spices. It was this fascination that led him to create this dish in the 1980s, combining the spicy aroma of paprika with the delicate flavor of rabbit. A true masterpiece!
Ingredients 4 Portions
- 1 kgRabbit saddle, fat removed
- 2 pcs.Kohlrabi
- 200 gCarrots
- 200 gZucchini
- 1 pcs.Celeriac
- 200 mlGame stock
- 200 mlCream
- Oil for frying
- Parsley, finely chopped
- Butter, for glazing
- 1 pinchTable Salt
- 1.5 tsp.Paprika Special Sweet
- 1 pinchPepper White, Ground
Season the rabbit saddle, cook until medium-rare, brush with butter and roll in parsley.
Peel vegetables, slice into strips and cook in salted water until al dente. Combine the cream and the game stock and reduce, stir in the ground paprika.
Add the vegetables and toss through. Allow to marinate, adding additional whipped cream and white pepper as required.
Serve. Slice the rabbit saddle and arrange on top.
You can use a similar method to create a rabbit and paprika soup.
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