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Рецепт Rabbit Leg Stuffed With Creamy Goat Cheese And Celery Root Leek Brunoise
by Global Cookbook

Rabbit Leg Stuffed With Creamy Goat Cheese And Celery Root Leek Brunoise
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Ингредиенты

  • 14 ounce soft goat cheese
  •     grated zest of one lemon
  • 1 x juice of one lemon
  • 3 1/4 ounce celery, root, brunoise cut
  • 3 1/4 ounce leek, white part only, brunoise
  • 3 Tbsp. finely minced garlic
  • 3 Tbsp. minced onion
  • 2 sprg thyme
  •     salt
  •     black pepper
  •     For the Rabbit Leg
  • 4 x de-boned rabbit, legs
  • 2 Tbsp. oil, for cooking
  • 2 Tbsp. butter, for cooking
  •     salt
  •     black pepper

Инструкции

  1. In a large stainless steel bowl, mix the goat cheese, the garlic, the lemon juice, the lemon zest and the thyme. Season. Mix thoroughly. Put aside.
  2. Put the oil and the butter into a warm sauteing pan and add in the onions and leeks. Cook over a medium-high heat till they begin to caramelize, about 10 min. Then add in the celery root and cook for about 2 min. Remove the vegetables from the pan and allow to cold. Once cold, add in the vegetables to the goat cheese mix. Separate the stuffing into 4 equal parts.
  3. For the Rabbit Leg:Take the legs and season the inside with salt and pepper. Stuff the legs with the cheese and vegetable mix. Close up the hole in the legs.
  4. Add in some more oil and butter to the sauteing pan if necessary, when warm, slide in the rabbit legs and roast each side till golden brown, about 3 min per side over a medium-high heat. Move the pan to the oven to cook for about 12 min.
  5. Once cooked, cut the legs in two to show the creamy cheese melting out. Place the legs on a plate and serve with deep fried leeks and cider vinaigrette.