Saddle of Rabbit on Green Asparagus Risotto with Fresh Wild Garlic | Lamb and Game | DW | 26.04.2011
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Lamb and Game

Saddle of Rabbit on Green Asparagus Risotto with Fresh Wild Garlic

The Philippsthal restaurant is located in an old, 19th century farmhouse in Brandenburg. Chef Guido Kachel us how to make dish with the region's specialty - asparagus.


Guido Kachel, Philippsthal Restaurant

Ingredients: (Serves four)

4 pieces of saddle of rabbit
1 shallot
2 bunches of wild garlic
400 g fresh asparagus
1.2 l of vegetable stock (or stock made from asparagus peelings)
200 g rice
0.1 l olive oil
1 chili pepper
1 bay leaf
50g fresh parmesan
4 cherry tomatoes


Finely chop half a shallot and sauté in olive oil with arborio rice until transparent. Add stock and simmer for 20 minutes, while stirring occasionally and adding more stock to maintain liquid level. Add chili pepper and bay leaf ... these should be removed after cooking. The rice should be firm. As the rice simmers, peel the asparagus and cut it in oblong slices. Finely chop the remaining half shallot and sauté briefly in a pan with the asparagus. Brown the rabbit filets in a separate pan, then lower the heat and let them cook until done. Mix the asparagus into the risotto, grate in the parmesan, and add finely chopped strips of wild garlic. Salt to taste and arrange in a deep dish. Remove the saddle of rabbit from the pan, cut it in half and place it on the risotto. As a garnish, add one leaf of wild garlic, with half a cherry tomato next to it.


Preparation time: 30 - 40 minutes.
Difficulty level: simple

19.04.2011 DW-TV euromaxx a la carte Rezept

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