For a delicious contrast of flavours and textures, try this appetizing combination of warm sautéed rabbit pieces, tart apples and crisp vegetables served over watercress. Preparation time, 20 minutes; Cooking time, 45 minutes. Makes 4 side salad servings or 2 main salad servings.
25 mL butter 2 tbsp 2 rabbit hind legs 2 1 medium onion, diced 1 125 mL apple juice, unsweetened 1/2 cup 10 mL curry powder 2 tsp 2 mL salt 1/2 tsp 2 stalks celery, sliced diagonally 2 1 medium carrot, sliced diagonally 1 1 medium apple, sliced 1 freshly ground pepper watercress Dressing: 60 mL vegetable oil 1/4 cup 25 mL vinegar 2 tbsp 25 mL apple juice, unsweetened 2 tbsp 5 mL dry mustard 1 tsp 2 mL celery seed 1/2 tsp
In a 2 L saucepan, melt butter over medium heat. Add rabbit legs, onion, apple juice, curry powder and salt. Bring to boil, cover and reduce heat to simmer. Cook 30 minutes or until rabbit is tender. Remove rabbit and set aside to cool slightly. To sauce in saucepan, add celery, carrot, apple and freshly ground pepper to taste. Sauté lightly 5 to 7 minutes, stirring occasionally.
Meanwhile in a small saucepan, combine dressing ingredients, heat through and keep warm.
Line individual salad plates or serving platter with watercress. Thinly slice rabbit meat from bones. Arrange rabbit meat over watercress and pour dressing and vegetables over rabbit. Serve warm.
From: Ontario Ministry of Agriculture and Food, 1987
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