Jellied rabbit with sweet pepper

4 servings

420 minutes

Rabbit aspic with sweet pepper is a refined dish of European cuisine that combines the tenderness of rabbit meat with the sweet notes of roasted pepper. Historically, aspic is associated with aristocratic feasts where exquisite textures and harmony of flavors were valued. The rabbit braised in white wine acquires a rich taste, while the addition of tarragon imparts fresh herbal nuances. Gelatin helps create a firm shape in which layers of meat and pepper beautifully blend together. The dish is perfect for a festive table — served chilled, sliced into portions, and garnished with greens. This gastronomic masterpiece will adorn any feast, captivating guests with its elegance and depth of flavor.

Energy value per serving

• Calories: 378.9
• Proteins: 36.4g
• Fats: 15.9g
• Carbohydrates: 8.2g

Ingredients

• Tarragon: 3 g
• Rabbit fillet: 600 g
• Sweet pepper: 150 g
• Carrot: 100 g
• Shallots: 60 g
• Garlic: 1 clove
• Vegetable broth: 325 ml
• Caraway: 1 g
• Gelatin: 15 g
• Olive oil: 15 ml
• Dry white wine: 370 ml

Cooking steps

1. Clean and chop the onion, garlic, and carrot into large pieces, crush, peel, and chop the garlic coarsely; rinse the rabbit, dry it with a paper towel, and cut it into large pieces.

   Required ingredients:

   • Shallots: 60 g
   • Garlic: 1 clove
   • Carrot: 100 g
   • Rabbit fillet: 600 g

2. In a thick-bottomed pot, heat 1 tablespoon of olive oil, add the rabbit and fry on high heat for 2 minutes until golden brown, then add carrot, onion, garlic, cumin, salt and pepper and mix.

   Required ingredients:

   • Olive oil: 15 ml
   • Rabbit fillet: 600 g
   • Carrot: 100 g
   • Shallots: 60 g
   • Garlic: 1 clove
   • Caraway: 1 g

3. Pour 370 ml of white dry wine into the pot, evaporate the alcohol over high heat for 5 minutes; add broth to cover the rabbit; cover with a lid and simmer on low heat for 90 minutes.

   Required ingredients:

   • Dry white wine: 370 ml
   • Vegetable broth: 325 ml

4. Roast the peppers in a preheated oven at 250 degrees for 15 minutes; place in a bag for 5 minutes; peel off the skin, remove the seeds and cut into long strips; finely chop the tarragon (leave a few leaves for garnish), break the gelatin sheets by hand, soak in water and let sit for 10 minutes.

   Required ingredients:

   • Sweet pepper: 150 g
   • Tarragon: 3 g
   • Gelatin: 15 g

5. Remove the rabbit from the broth, remove all bones, finely chop the meat; strain the sauce in which the rabbit was stewed, add gelatin, tarragon, season with pepper and salt, and mix.

   Required ingredients:

   • Rabbit fillet: 600 g
   • Gelatin: 15 g
   • Tarragon: 3 g

6. Line the bottom of the mold with food film, then layer rabbit meat and sweet pepper, pour in the pureed sauce, cover with film on top and send to the refrigerator for 5 hours.

   Required ingredients:

   • Rabbit fillet: 600 g
   • Sweet pepper: 150 g
   • Gelatin: 15 g

7. Take out of the fridge, cut into portions, garnish with tarragon leaves, and serve.

   Required ingredients:

   • Tarragon: 3 g