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Rabbit ragout with stracchino cheese

6 servings

60 minutes

Recipe from the restaurant "Syrovarnya na Oktyabr".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
1032.1
kcal
51g
grams
68.4g
grams
47.6g
grams
Ingredients
6servings
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:
    1. Jerusalem artichoke: 400 g
    2. Sweet potato: 400 g
    3. Turnip: 400 g
    4. 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:
    1. Sugar: 100 g
    2. 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:
    1. Rabbit fillet: 1200 g

  • 4

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

    Required ingredients:
    1. Demi-glace sauce: 100 g
    2. Butter: 80 g
    3. Garlic: 20 g
    4. Thyme: 10 g

  • 5

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

    Required ingredients:
    1. Wheat flour: 10 g
    2. Jerusalem artichoke: 400 g
    3. Sweet potato: 400 g
    4. Turnip: 400 g
    5. Celery root: 400 g
    6. 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:
    1. Stracchino cheese: 180 g
    2. Parsley: 20 g

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