Rabbit
Rabbit meat is reminiscent of traditional stews from grandmother’s kitchen. Delicious! Only, there are so many other possibilities.
From exotic-tinted dishes, a quick bite to eat, to delicious comfort food… rabbit meat is an all-round delicacy. It’s not just a grandmother’s stew that’s divine. Also light dishes with only fillet or leg are delicious.
Make no mistake, behind this juicy taste sensation is a light piece of meat. Rabbit meat contains on average about 8 g of fat per 100g. A leg does even better with an average of 4 g of fat per 100 g.
Fish and walnuts are well-known sources of omega-3 fatty acids, but rabbits are also thanks to the balanced diet rabbits receive, including alfalfa and linseed. Rabbit always convinces in festive preparations.
But rabbit meat is also great in the wok, on the grill or in the pan. With rabbit meat you can make an easy and original dish every day of the week.
Rabbit contains almost 2 times more iron than spinach. Popeye had to know. Those who are deficient in iron, tire more quickly. Now and then a tasty stew with rabbit and lots of vegetables is without a doubt a good idea. Source: Nice from us
Broes Tavernier
Marc Paesbrugghe, Danny Horseele, Peter Goossens, Geert Van Hecke. This illustrious list of chefs were the teachers of Young Master Broes Tavernier.
With their knowledge in mind and fingers, he was not unfamiliar when he opened his restaurant ‘t Vijfde Seizoen in November 2011, together with his wife Lien.
Decades later, he continues to put the spotlight on local seasonal products and their suppliers. His kitchen evolved from a synthesis of his teachers to a very personal style in which the pure product plays the leading role. And he will look for these products from as many local producers as possible and process them according to the season. Source: The Mastercooks of Belgium
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Rabbit shoulder confit with miso, aubergine and honey
Print RecipeIngredients
- FOR THE RABBIT
- 6 rabbit shoulders
- 2 aubergines
- 1 shallot
- 1 bundle of chives
- 2 liters of goose fat
- white balsamic vinegar
- 200 g brine salt/pepper
- 100 g miso
- 50 g dried plums (finely ground)
- sweet and sour Cevenne onions
- mustard salad
- nut mix
- FOR THE HONEY VINAIGRETTE
- 40 g honey
- 30 g olive oil
- 7 g nut oil
- 45 g white balsamic (vinegar)
- 10 g mustard
- 20 g lemon juice
- 1 lemon zest
Instructions
Prepare the Rabbit’s Shoulders
1. Brine the rabbit shoulders with brine salt and pepper for 1 hour. Then rinse well with water.
2. Let the goose fat melt to boiling point. Cook the shoulders in the fat for an hour and a half.
3. Then remove the meat from the shoulders and remove also the tendons, bones and skin.
4. Mix the meat with shallot, chives and white balsamic vinegar.
5. Press lightly the mixture into a cake tin or terrine.
6. Peel the aubergines and cut them into slices of ± 0,5 cm thick.
7. Fry the slices in oil until golden brown. Cover completely the meat in the cake tin or terrine with the aubergine slices.
8. Let the terrine with a light weight (eg a bottle of milk) rest overnight in the refrigerator.
9. Cut the rabbit terrine into the desired shape.
10. Mix the miso paste with the crushed prunes.
11. Coat the rabbit with a very thin layer of the miso mixture and burn with a Bunsen burner.
Make the honey vinaigrette.
Add all ingredients together and mix.
Finishing Touch
Dip all the vegetables in the honey vinaigrette and arrange them on top of the rabbit. Decorate with pieces of the nut crunch. When serving, spoon a little vinaigrette next to the rabbit.
