Rabbit Stew and Baby Broad Bean Soup with Radish and Turnip Greens

Premium
Credit: Didier Loire
0
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Soup

Wash and drain the radish and turnip tops.

Peel and finely chop the onions, then sweat in olive oil.

Add the chopped baby broad beans, and three quarters of the radish and turnip tops. Season with coarse gray sea salt.

Moisten with the bouillon and the stock, then cook quickly.

Purée and cool over ice to set the color.

Step 2: Rabbit Stew

Remove the heart, lungs, and head from the rabbit.

Separate the forequarters with a pair of scissors, following the backbone. Remove the small blade on the outside of the shoulders, and cut the ribs at the racks.

Peel and thinly slice the onions. Separate the rings from each slice by removing all the membranes between them.

Heat a bit of olive oil with a crushed, unpeeled garlic clove in a large pot. Season the rabbit forequarters, brown them, and add the onions to the pot.

Place the pot in the oven, and bake at 320°F (160°C) for 20 minutes. Flip the rabbit pieces and mix halfway through cooking.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN