Rabbit ragout with stracchino cheese

6 servings

60 minutes

Recipe from the restaurant "Syrovarnya na Oktyabr".

Energy value per serving

• Calories: 1032.1
• Proteins: 51g
• Fats: 68.4g
• Carbohydrates: 47.6g

Ingredients

• Jerusalem artichoke: 400 g
• Sweet potato: 400 g
• Turnip: 400 g
• Celery root: 400 g
• Rabbit fillet: 1200 g
• Butter: 80 g
• Sunflower oil: 200 ml
• Sugar: 100 g
• Wheat flour: 10 g
• Parsley: 20 g
• Stracchino cheese: 180 g
• Demi-glace sauce: 100 g
• Thyme: 10 g
• Garlic: 20 g

Cooking steps

1. Clean and cut all root vegetables into medium cubes of about 1x1 cm and transfer to a baking dish.

   Required ingredients:

   • Jerusalem artichoke: 400 g
   • Sweet potato: 400 g
   • Turnip: 400 g
   • Celery root: 400 g

2. Add sugar and sunflower oil, mix, and bake at 200 degrees for 10-15 minutes until al dente.

   Required ingredients:

   • Sugar: 100 g
   • Sunflower oil: 200 ml

3. While the vegetables are being prepared, dice the rabbit fillet and fry it until golden brown in a pan.

   Required ingredients:

   • Rabbit fillet: 1200 g

4. Add demi-glace, butter, vegetable broth, garlic, and thyme to the rabbit. Simmer.

   Required ingredients:

   • Demi-glace sauce: 100 g
   • Butter: 80 g
   • Garlic: 20 g
   • Thyme: 10 g

5. When the rabbit becomes soft, add flour and vegetables, mix, and season with salt and pepper.

   Required ingredients:

   • Wheat flour: 10 g
   • Jerusalem artichoke: 400 g
   • Sweet potato: 400 g
   • Turnip: 400 g
   • Celery root: 400 g
   • Stracchino cheese: 180 g

6. Serve the stew in portions: place 300 grams of stew in a pan, sprinkle with cheese on top, and put in the oven for 6-7 minutes at 200 degrees. Garnish with chopped parsley.

   Required ingredients:

   • Stracchino cheese: 180 g
   • Parsley: 20 g