Hedgehogs from rabbit with corn
2 servings
35 minutes
Hedgehogs made from rabbit with corn is a delicate dish of Russian cuisine, combining the airy texture of rabbit mince with the rich flavor of creamy sauce. Historically, rabbit meat was valued for its lightness and sophistication, and the combination with white wine and pâté gives these cutlets a special depth of flavor. Stewing in aromatic sauce makes the hedgehogs extraordinarily tender, while the finishing touch – fried corn kernels and onion rings – adds zest and a crispy texture. They can be served as a standalone dish or accompanied by a light garnish. Rabbit hedgehogs are a true delight for connoisseurs of delicate and harmonious flavors.
1
Grind rabbit meat and fried onions, add boiled Thai rice. Mix the mass and make 5 small cutlets, then steam for 8 minutes.
- Rabbit mince: 150 g
- Fried onions (crispy onions): 8 g
- Olive oil: 4 ml
2
Then simmer in a sauce made of chicken pâté and white wine (mix all ingredients for the sauce).
- Liver pate: 15 g
- Wine: 50 ml
- Whipping cream 33%: 250 ml
- Chicken broth: 250 ml
3
Before serving, sprinkle with corn fried in tempura and fried onions.
- Corn kernels: 20 g
- Tempura flour: 2 g
- Fried onions (crispy onions): 8 g