Rabbit fillet in coffee sauce with parsnip puree

Darling, the coffee is ready - but this time it's different. Because coffee is used to marinate rabbit meat which, combined with parsnips puree, creates a contrast of particular taste. try also this sea buckthorn and orange juice recipe too.

Ingredients

Main course For 4 people

2 tablespoons of coffee beans

2 tablespoons of olive oil

600 g of rabbit fillets

salt

pepper

1 teaspoon of aniseed

500 g of parsnips

2 tablespoons of raw sugar

40 g of butter

2 dl of vegetable broth

3 sprigs of thyme

½ lemon

0.5 dl of cream

2 dl of the brown background

1 teaspoon of corn starch

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation:

ca. 40 minutes

Cooking in the oven:

ca. 10 minutes

Marinade:

ca. 20 minutes

Total time:

1 h 10 min

Reduce the ground coffee

Finely crush the coffee beans in the mortar and mix half with the oil. Brush the rabbit fillets with the coffee flavoured oil, season with salt and pepper and let the meat marinate for approx. 20 minutes. Add the anise seeds to the rest of the coffee in the mortar, crush them and set aside.

Caramelize the parsnips

Cut the parsnips into small pieces. Caramelize the sugar, add half the butter and the parsnips, mix and sprinkle with the broth. Remove 2/3 of the thyme leaves, add them to the parsnips and simmer for 10 minutes.

Season the parsnips with lemon

Grate the lemon zest over the parsnips, squeeze the juice and add it. Stir in the cream and bring everything to a boil briefly. Puree with a hand blender and keep warm.

Bake the rabbit fillets

Put a dish in the oven and turn on at 100 ° C. Heat a non-stick pan and briefly brown the rabbit fillets. Transfer them to the baking dish and finish cooking in the centre of the oven for approx. 10 minutes.

Toast the coffee and anise

In a small pan, toast the coffee and anise mixture. Stir in the rest of the butter, deglaze with the brown stock, and simmer for approx. 5 minutes. Strain the sauce and put it back in the pan. Mix the corn starch with a little water, add it to the sauce, stir and bring to a boil.

Serve the rabbit fillets

Cut the rabbit fillets into oblique pieces. Serve the parsnips puree on plates, spread out the rabbit pieces and garnish with the sauce. Season with salt and pepper and serve. You may be interested to read wild rice spinach salad recipe/ homemade pomegranate liqueur.