In order to prepare a wonderful dinner, you only need a little inspiration and a suitable recipe. Rabbit "Gigolette" with "Dijon" sauce is not only a delicious dish, but also looks beautiful. Surprise your guests with a delicious dinner.
It is necessary
-
- rabbit leg - 110 g;
- minced meat for a rabbit - 65 g;
- ground garlic - 1 tsp;
- vegetable oil - 50 g;
- creamy white sauce - 50 g;
- feta cheese - 250 g;
- onions - 10 g;
- white wine - 100 ml;
- cream - 1000 g;
- vegetable broth - 250 g;
- carrot;
- leek;
- sweet pepper;
- broccoli;
- cauliflower;
- eggplant;
- bay leaf - 1 pc.;
- salt;
- pepper.
Instructions
Step 1
Remove all bones from their rabbit leg. Perhaps the dish will also be delicious with bones, but not all guests will be happy to separate the meat from the bones in their plate. Therefore, feel yourself a bit like a butcher, ridding the carcass of an extra, not very nutritious component.
Step 2
Chop finely and then sauté the shallots and feta cheese. Cool the whole thing and add ingredients such as rosemary, salt and pepper. These products are essential for stuffing. Try not to oversalt the dish, because in this case even a perfectly cooked Dijon sauce may not save you.
Step 3
Stuff the rabbit. Fill your rabbit carcass with the foods you worked on in the previous step. Fry it all along with the spices and garlic. For extra zest, you can use a little chili pepper. But only just a little to heighten the taste.
Step 4
Cut potatoes into slices and sauté them in vegetable oil. You can use butter or olive oil - there will be no fundamental difference, however, vegetable oil is used in the original recipe, so we will not deviate from the canons.
Step 5
Prepare vegetable broth. All vegetables that have not yet been used, fill with water and evaporate by half. If you evaporate a little more or a little less than half, then there will be a little more or a little less vegetable broth than you need.
Step 6
Make Dijon sauce. Evaporate white wine and cream until medium. The degree of thickness of the sauce is determined individually, but still try not to overdo it, after all, the sauce should be slightly fluid, but not too liquid. Add vegetable broth to the mixture and boil it all together.
Step 7
Lay out the dish. Place the rabbit carcass on a plate. Surround with fried potatoes and top with Dijon sauce. Finish off the dish by garnishing it with a sprig of dill. Now you can take out the “Zhigolet” rabbit for the delight of the guests.
