Rabbit cutlets
10 servings
60 minutes
Rabbit cutlets are an exquisite dish of European cuisine that combines the tenderness of dietary meat with the richness of creamy sauce. Historically, rabbit meat was valued for its lightness and rich flavor, making it an ideal choice for gourmets. The cutlets are airy and juicy due to the careful mincing of the meat and the addition of cream. A special charm is added by a garnish of buckwheat with aromatic white mushrooms, which highlights the natural softness of the rabbit. This recipe is perfect for a cozy family dinner or festive gathering, delighting with its sophistication and naturalness. The harmony of tender rabbit mince, crispy crust, and aromatic mushroom accent makes the cutlets a versatile dish that can be served as a hearty dinner or elegant treat.
1
Pre-cut the rabbit. Pass the rabbit meat through a meat grinder twice with room temperature butter.
- Rabbit: 2 kg
- Butter: 200 g
2
Add an egg, salt, pepper, and cream to the minced meat. Mix everything until smooth and beat it on the table like dough to incorporate air.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Cream 33%: 300 ml
3
Shape the patties, coat them in flour, and fry in sunflower or olive oil until cooked.
- Wheat flour: to taste
- Vegetable oil: 200 ml
4
Add dried mushrooms to boiling water, remove from heat, cover, and let sit for half an hour. Cook buckwheat in the resulting mushroom broth until ready.
- Dried porcini mushrooms: 100 g
- Buckwheat groats: 625 g
5
Fry chopped onion and fresh white mushrooms in a pan. Add buckwheat, heat it up, and season with salt and pepper to taste. Generously sprinkle with finely chopped parsley. Serve with cutlets.
- Onion: 100 g
- White mushrooms: 350 g
- Buckwheat groats: 625 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch