Stuffed rabbit with pears and camembert
A Chef Shishkov recipe. Wednesday, August 19, 2015.
⏱️ Prep: 120 min
Ingredients
| — | whole chilled rabbit (≈1.35 kg) |
| 150 г | pork belly Baroni |
| 100 г | camembert From' Dor |
| 2 бр. | pears |
| 1 глава | onion |
| 3 бр. | carrots |
| — | salt and black pepper |
| 150 г | German butter Pilos |
| 50 мл | white wine Cimarosa Chenin Blanc |
| 200 г | fresh spinach (for the garnish) |
| 50 г | butter (for the garnish) |
| 1-2 бр. | garlic cloves (for the garnish) |
| 1 бр. | pear (for the garnish) |
| 1 бр. | tomato (optional, for the garnish) |
| 60 г | gorgonzola Lovilio (for the sauce) |
| 60 г | emmental Milbona (for the sauce) |
| 100 мл | cooking cream Pilos (for the sauce) |
| — | salt and black pepper (for the sauce) |
| 20 мл | white wine Cimarosa Chenin Blanc (for the sauce) |
Instructions
- Salt the rabbit and rub it with butter and black pepper. Cut the pears into medium-large pieces, and the camembert, bacon and butter into cubes.
- Fill the rabbit with the stuffing, sew it up and place it in a suitable pan. Arrange the onion and carrots, cut into half-moons, around it and add the wine. Bake for 1 h 30 min in a preheated 180°C oven.
- Meanwhile bring the cream to a boil, then add the white wine and the grated cheeses. Stir until the cheeses melt and season with salt and black pepper.
- In a separate pan sauté the washed spinach in 25 g butter until softened and season with salt, black pepper and the finely chopped garlic. After removing it, you can add a tomato cut into cubes. Finally cut one pear into slices and lightly sauté it in 25 g butter and lightly season it with salt.
- Serve the rabbit in portions with the cheese sauce, the spinach and 12 slices of pear.
Prep time: 2 h. Serves 4.