Rhubarb Glazed Saddle of Rabbit and Celery Cashew Vegetables

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Season the rabbit saddles with salt and pepper and brown them on all sides in a frying pan with a teaspoon of clarified butter. Then transfer to a plate and rest.

Finely dice the shallot and about 1/3 of the rhubarb stalk, sauté in the frying pan with the bacon cubes and a tablespoon of butter, then extinguish with apple juice and clear soup.

Now add the thyme leaves, simmer until slightly creamy, add the rabbit fillets and cook for about six minutes.

Peel the celery and cut into small cubes. Roast it in a frying pan with the remaining clarified butter, add the cashew nuts and a little garlic and roast it shortly before serving.

Finally, arrange the saddle of rabbit on plates with the celery-cashew vegetables.

Instead of the rabbit back you can also use chicken breast fillet.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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