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Fish Poultry Meat
Soak the dried prunes in cognac for around
1
20 minutes. Put the rest of the cognac to one side.
Let the softened prunes drain, then wrap two prunes in each
2
slice of bacon.
Roll the prune parcels up inside the rabbit shanks, tying the
3
shanks up with kitchen string. Season the rabbit shanks and put
them in the greased porcelain dish. Put a knob of butter on
each rabbit shank.
Put the porcelain dish on to the wire shelf at level 3 of the pre-
4
heated cooking space. Grill 230 °C, 7 minutes.
Add the onion, garlic and herbs to the vegetable bouillon
5
and mix in the remaining cognac. Pour the vegetable bouillon
over the rabbit shanks.
Put the porcelain dish on to the wire shelf at level 2 of the
6
warm cooking space. Hot air 230 °C, 25 minutes.
To serve, remove the kitchen string, slice the meat parcels up
7
and arrange them on plates.
Tip
Serve with pasta or mashed potato.
Rabbit shanks
with cognac and plums
Kitchen string
Porcelain dish, ½ GN
Wire shelf
16 pitted dried prunes
¾ dl cognac
8 slices of bacon
4 rabbit shanks, boned
Black pepper
Salt
Ground coriander
Paprika powder
20 g butter
1 onion, finely diced
1 clove of garlic, finely diced
Several thyme sprigs
Basil, finely chopped
2 dl vegetable bouillon
Preparation: 50 minutes
|
Cooking: 32 minutes
Содержание Combair-Steam S
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