Description
Riet has long excited my imagination, but the competition stimulated finally to cook it. And though I do not like liver, but this risk has to add it and not lose, much it doesn't feel, but blends harmoniously into the overall ensemble of taste. The marmalade and soy sauce makes a brighter sound all the instruments of the orchestra. So very, very much recommend as a Christmas meal, and as just a great snack for guests and without, moreover, that the rabbits are "not only valuable fur, but also meat diet" (from)))
Ingredients
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Rabbit
400 g
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Rabbit liver
200 g
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Leeks
2 piece
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Soy sauce
3 Tbsp
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Balsamic
1 Tbsp
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Lemon juice
1 tsp
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The mixture of peppers
1 tsp
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Fenugreek
0.5 tsp
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Flour
4 Tbsp
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Grape seed oil
2 Tbsp
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Brown sugar
1 tsp
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Garlic
2 tooth
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Gelatin
20 g
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Butter
20 g
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Salt
1 tsp
Cooking
1. Rabbit fillet cut into random pieces. Leeks cut into rings and fry in grapeseed oil for a few minutes. I decided to prepare a fillet of a rabbit in the evening, so did all the action in the bowl multivarki.
2. To the fried onions add the finely chopped peeled garlic and fry for another minute. Add meat, fenugreek, arrogance peppers, rabbit fillet, fill with water so that covers the meat, add salt. Simmer until the meat is cooked (I set the mode "Fighting" for 2 hours).
3. Rabbit liver wash, cut into arbitrary pieces. Mix flour with salt, mixture of peppers, roll in this mixture of the liver. Fry the liver in the grapeseed oil until tender (about 10 minutes).
4. Soak gelatine in cold water (I took 20 g. of gelatine in 1.5 cups of water) for half an hour. When gelatin swells, heat it over medium heat to dissolve the granules, stirring constantly (do not boil).
5. Mix soy sauce, balsamic vinegar, lemon juice, sugar, stir to dissolve the sugar. To connect with the dissolved gelatin. Part of the gelatin solution is poured in a flat dish with small bumpers and put in the fridge.
6. Fillet ready remove with a slotted spoon from the broth, preferably together with the onion, in a blender, turn into paste coarse structure. The same is done with fried liver. Mix both rieta, add butter, heat over medium heat.
7. Frozen on the plate, the marmalade, remove from refrigerator. Using cutting cookie cutter to cut out a few hearts for decoration. Remove the hearts in the refrigerator.
8. The remaining marmalade to chop into small dice and mix with rieta. Riet to put into shape, to flatten, pour the remnants of the gelatin solution (if he's grabbed, then again heat it on low heat or in the microwave until dissolved). Put in refrigerator until solidification jelly.
9. After hardening of marmalade to decorate the surface of riata-cut hearts. Serve with bread, toast. You can fill riyom puff pastry, tartlets and decorate with hearts already portioned.
Bon appetit!
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