Pickled rabbit salad

Time: 50 min.            Difficulty:Easy               Rations: 4

1 medium rabbit, 1 stick of celery, 1 white leek, 1 carrot, 1 onion, 4 cloves of garlic, 1 orange, 1 sprig of thyme, 2 bay leaves, a teaspoon of peppercorns, 4 cloves, olive oil, 150 ml of sherry vinegar, mixed lettuce shoots. For the vinaigrette: 1 orange, 30 g of walnuts, sunflower seeds and hazelnuts, olive oil, salt.

1. Chop the rabbit, season it and fry it in a pot with a little oil. Add the julienned vegetables, along with the aromatic herbs and spices. Finally, add the orange peel, removing the white part as much as possible. Let it simmer for a few minutes and add the juice of one orange. Keep cooking over low heat, until the meat is cooked and comes off the bone. Let cool and reserve for 24 hours in the fridge.

2. For the vinaigrette, chop the nuts, arrange them in a bowl and add the juice of an orange, 4 tablespoons of olive oil, the sherry vinegar and salt. Mix the whole well.

3. To serve, place the vegetable mixture on the plate with the help of a mold. On top, arrange the boneless and chopped rabbit together with the lettuce.

4. Top the salad with the dried fruit vinaigrette.

To prepare the vinaigrette, chop the nuts well and mix them with the vinegar, orange juice and salt and slowly add the oil, emulsifying well. The ideal ratio is one tablespoon of vinegar for every three of oil. Additionally, any combination of herbs, spices, and other seasonings can be added to this mix to vary flavors.

This dish provides nutrients of great interest. Vegetables provide many vitamins and minerals. Using orange juice, it is possible to reduce the amount of oil to be used and enhance the flavor in a different way. Nuts are a source of essential fatty acids, micronutrients and fiber.

Energy: 356 kcal / Proteins: 19 g / Carbohydrates: 10 g / Fat: 27 g

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