Rabbit in almond sauce

2 servings

35 minutes

Rabbit in almond sauce is an exquisite dish of European cuisine, where the juicy rabbit meat harmoniously combines with the nutty notes of almonds and the sweetness of figs. The recipe's origins trace back to ancient French traditions, where the combination of meat with fruits and nuts was considered a sign of true gastronomic sophistication. The subtle aroma of rosemary and thyme enhances the depth of flavor, while the delicate sauce infused with breadcrumbs and broth makes the dish particularly rich. Rabbit stewed in this aromatic mixture turns out tender and soft, imbued with warm autumn hues of almond and fig. An ideal treat for a family dinner or festive table, this dish pairs excellently with light white wine and fresh green salads.

Energy value per serving

• Calories: 979.5
• Proteins: 72.8g
• Fats: 53.4g
• Carbohydrates: 51.5g

Ingredients

• Rabbit: 600 g
• Dried figs: 100 g
• Almond: 15 g
• Garlic: 3 clove
• Onion: 100 g
• White bread: 50 g
• Rosemary: 2 g
• Thyme: 2 g
• Parsley: 5 g
• Butter: 10 g
• Chicken broth: 300 ml
• Olive oil: 40 ml

Cooking steps

1. Cut the crusts off the bread and dice it into 1x1 cm cubes, crush and chop the garlic coarsely, chop the medium onion into cubes, dice half of the fig finely and the other half coarsely, crush the almonds with the flat side of a knife.

   Required ingredients:

   • White bread: 50 g
   • Garlic: 3 cloves
   • Onion: 100 g
   • Dried figs: 100 g
   • Almond: 15 g

2. Place the bread and almonds on a baking sheet and toast in a preheated oven at 200 degrees for 5 minutes.

   Required ingredients:

   • White bread: 50 g
   • Almond: 15 g

3. Sear the rabbit in a mixture of olive and butter over medium heat for 3 minutes, add onion and sauté for another 4 minutes.

   Required ingredients:

   • Rabbit: 600 g
   • Olive oil: 40 ml
   • Butter: 10 g
   • Onion: 100 g

4. Blend the bread and almonds with garlic, rosemary and thyme leaves, and chopped figs.

   Required ingredients:

   • White bread: 50 g
   • Almond: 15 g
   • Garlic: 3 cloves
   • Rosemary: 2 g
   • Thyme: 2 g
   • Dried figs: 100 g

5. Add the minced mass to the rabbit, sauté for 30 seconds, add chicken broth, bring to a boil, cover and simmer on low heat for 10 minutes.

   Required ingredients:

   • Chicken broth: 300 ml

6. Add coarsely chopped figs, season with salt and pepper, and simmer for another 10 minutes, then remove from heat and let the dish rest covered for 15 minutes.

   Required ingredients:

   • Dried figs: 100 g
   • Parsley: 5 g

7. Cut the rabbit into plates, pour with sauce, garnish with parsley leaves, and serve.

   Required ingredients:

   • Parsley: 5 g