Description
As I already specified earlier in the recipe rillettes, Riet - old dish of French cuisine, which is a chopped baked or stewed meat, covered with layer of fat and a good present. This time I want to share with you the recipe of rieta of rabbit. Recipe duck confit practically unchanged, suitable for rabbit, and even the result is different, but also incredibly tasty. Thomas Keller in his Bouchon restaurant makes this confit Riet with prunes, a perfect spread for toast or crackers with a powerful and rich taste. Excellent snack if you need to surprise someone (even if that someone is you). I used a recipe Alexei Onegin, great culinary masters, and also something that has not changed in the description, because perfect can't be fixed.
Ingredients
-
Rabbit
1 piece
-
Fat
300 g
-
Salt
2 Tbsp
-
Thyme
3 sprig
-
Parsley
3 sprig
-
Bay leaf
3 piece
-
Allspice
2 piece
-
Carnation
2 piece
-
Prunes
10 piece
-
Cinnamon
1 piece
-
Semi-dry red wine
50 g
-
Brandy
2 Tbsp
-
Mustard
1 Tbsp
Cooking
This is our ingredients, prepare everything in advance so not to forget anything, it would be a shame to mess around so much and forget something very important.
Rinse rabbit legs in cold water and Pat dry them thoroughly. Punch in a blender with salt, parsley leaves and thyme, Bay leaf, black pepper and cloves until, until you get a small bright emerald salt, then RUB this salt the rabbit legs and put in the refrigerator. Let them prokalyvayutsya 16-18 hours, after which they should again be rinsed with water and dried, removing any salt. WELL rinse! I have the first pancake was lumpy, too salty Riet had zagotavlivali not salty rabbit)))
Put chicken in a suitable size form or pot, completely cover with grease, and put in the preheated oven at 120 degrees for 4 hours. Just say if you managed to collect 2 cups of fat with your rabbit, super! But... alas, the rabbit is not fatty, so use duck fat as an alternative. Oh, and fans of Alvaro, on the mode dolgovka 4 hours - your choice of preparation, actually my)))
While preparing our wonderful rabbit In a small saucepan connect the prunes, cut into slices, cinnamon stick, Bay leaf and anise, pour the red wine (it should be enough, to just enough to cover the prunes), bring to a boil, boil 2 minutes and remove from heat. Pour in brandy, stir and set aside. I always make a double batch, love this sauce.
When the confit of rabbit is ready, remove the meat from the bones in a separate bowl and strain the remaining fat. Meat it is best to dismantle hands on fiber, so very rustic, in fact, necessary. Set aside about a third of the meat to the side and add the remaining tablespoon of grainy mustard, and season with salt and pepper and vigorously mix. Then one add about 3 tablespoons of fat, which was preparing a rabbit, each time intensively stirring the contents of the bowl before adding the next. Due to this you have formed an emulsion, allowing Riet acquire a creamy consistency. Add the rest of the meat, check Riet salt and pepper, then put it into small ramekins or pots and store in the refrigerator.
Remove the cinnamon, Bay leaf and star anise from the pan with the prunes, and chop it in a blender to get smooth puree. Cover Riet of rabbit with a layer of mashed prunes, cover, and store it in the refrigerator:
But how many delicious rieta happened. Unlike the rillettes, Riet of rabbit more airy and delicate.
To rieto of rabbit serve with toast or crackers, also do not forget about the red wine can be the same, in which the cooked prunes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.