With this salad recipe, the rabbit saddle will be a very appetizing dish, to make it you need to boneless the meat and make rolls, brown them in a pan with bacon and then place them on a bed of leek cream and French fries.
Ingredients for 4 people
- 300 g of rabbit back
- 60 g of bacon
- 1 glass of white wine
- 2 sage leaves
- 1 sprig of rosemary
- 2 bay leaves
- 1 tablespoon of flour
- 4 tablespoons of extra virgin olive oil
- 2 sprigs of thyme
- 1 clove of garlic
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- salt and pepper
For the leek cream
- 100 g of leek
- 40 g of butter
- 1/2 glass of white wine
- 150 ml of fresh cream
- salt and pepper
For the potatoes
- 250 g of potatoes
- 8/9 spoons of seed oil
How to prepare rabbit salad with potatoes, bacon and leeks
Boning the saddle of the rabbit, divide it into two parts, put a little salt and pepper inside and then roll it up, stopping the ends with the toothpick.
Cut the bacon into thin strips.
Brown the rosemary, sage, thyme, bay leaf and peeled and crushed garlic clove in a pan with the oil.
Add the two rolls of lightly floured rabbit saddle and the bacon, then salt and pepper the rolls a little and brown them on all sides.
Pour in the white wine.
Cover and cook for 10 minutes on low heat.
Meanwhile wash and cut the leek into rings, then brown them with butter and then wet them with white wine.
Add the cream and let the mixture thicken for 5 minutes, then add a little salt and pepper.
Peel the potatoes in thin sticks, then wash them, dry them and fry them in seed oil for about 5 minutes.
Then drain them on a paper towel.
In a tray spread the cream of leeks, place the saddle of rabbit cut into strips about half a centimeter high, then decorate with the French fries.
