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
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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60—70 Min Easy
140—150 Min Advanced