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| Provencal-style Marinated Rabbit Legs, Israeli Couscous with Lemon oil and Candies Eggplant |
| Serves: 4 |
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| INGREDIENTS: |
Rabbit:
500 ml (2 cups) of vegetable juice
2 garlic cloves, crushed
2 sprigs of fresh thyme
1 lemon quartered
6 gray shallots, chopped
125 ml (1/2 tasse) of ketchup
4 rabbit legs
olive oil
1 knob of butter
Candied eggplant :
1 eggplant
freshly ground salt and pepper
sugar
75 ml (1/3 cup) olive oil
Coucous :
60 g 1/2 cup Israeli Couscous
60 ml 1/2 tasse lemon flavoured olive
1 t. fresh parsley, chopped
1 small garlic clove, chopped
freshly ground salt and pepper
250 ml (1 cup of water)
1 pinch of salt
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| Method |
Asparagus
8 asparagus peeled
1 T butter
salt and pepper
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| Method |
Rabbit :
• Combine the vegetable juice, garlic, thyme, lemon,
shallots and ketchup, place in a bowl large enough to
contain the rabbit legs.
• Let the legs marinate 3 hours in the refrigerator.
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| Method |
Candied Eggplant :
• Preheat oven to 2000C (4000 F).
• Peel the eggplant and cut in into sticks the size of a
French fry.
• Place in a bowl and add salt and pepper. Spread
eggplant on a baking sheet lined with parchment
paper.
• Season with sugar and olives oil
• Bake 12 min., in the oven and put aside |
| Method |
Coucous :
• Place de couscous in a heatproof bowl,
• Add the lemon olive oil, parsley , garlic, salt and
pepper
• Meanwhile bring the water and salt to a boil, pour the
boiling water onto the couscous, Cover the bowl with
a cellophane wrap and put aside
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| Method |
Asparagus :
• In a skillet with the lid on, sauté the asparagus 5 min.
over medium heat with butter, salt and pepper |
| Method |
Cooking the rabbit :
• Heat a frying pan over medium heat. Add a little olive
oil and a knob of butter.
• Drain the rabbit leg (keep the marinade) and brown
them 4 min on each side.
• Finish cooking them in the oven 12 min. at 1800 C
(3500 F) |
| Method |
Dressing :
• Reheat the eggplant 2 min. in the oven.
• Check if the couscous is still hot.
• Place 2 asparagus on each plates. Put a little
couscous on top. Lean the rabbit leg on the couscous
and serve the candied eggplant on the side, boil the
marinade 2 min. to reduce it by half.
• Pour a little marinade over the meat and serve. |
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