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Rabbit casserole with stout beer, rosemary essence, cascabel chili, and candied sweet potato

Rabbit casserole Mexican recipe
Rabbit casserole Mexican recipe

6 servings

Ingredients:

  • 1 Rabbit from 1.2 to 1.5 Kg.
  • 330 ml Stout beer
  • 50 g of cascabel chili (2 pcs)
  • 100g of bacon
  • 18 pieces of spring onion
  • 12 pcs of mushrooms
  • 12 small radishes
  • 1 sprig of rosemary
  • 100ml olive oil
  • 80g of butter
  • 500 ml of chicken broth
  • 2 pinches of sugar
  • 500 g of sweet potato or the equivalent of 3 pcs
  • Salt
  • Ground white pepper

Preparation:

For the garnish:

  • Blanch the cut bacon. Drain and reserve.
  • Peel and clean the Cambray onions, cut them in two, and saute in a pan with a bit of sugar, olive oil, and butter.
  • Season with salt and pepper until lightly golden. Deglaze with a bit of water and finish cooking for 1 minute.
  • Clean the mushrooms and radishes, and cut them into quarters.
  • Wash the sweet potatoes and slice them into 1 cm thick slices.
  • Grease a tray with olive oil and place the sweet potato slices previously seasoned with salt and pepper on both sides.
  • Varnish the sheets with olive oil and cover them with aluminum foil. Bake in a hot oven for 15 to 20 minutes, remove from the oven, and set aside.

For the rabbit:

  • Clean the cascabel chili, remove the seeds, and cut them into julienne strips.
  • Bone the rabbit and cut it into pieces, reserving the liver and kidneys.
  • Heat a saucepan with oil, place the rabbit pieces and add the cascabel chili julienne—season with salt and ground pepper.
  • Add the leafless rosemary, let it sweat, and brown the rabbit pieces on all sides (4 to 5 minutes). Deglaze with the beer, cover, and bake at 200°C for 15 minutes.
  • Remove the pan from the oven, pour a little of the chicken broth, add the bacon, mushrooms, and radishes, bind with a bit of butter, cover and cook for 5 minutes.

For the livers and kidneys:

  • Cut the viscera into medium pieces and season with salt and pepper.
  • Seal the pieces in a hot pan with olive oil, making sure not to overcook them.

To mount:

  • Arrange the rabbit pieces evenly among the plates.
  • Decorate with the mushroom, bacon, radish, onion garnish, and candied sweet potato slices.
  • Sauce with the same sauce from the saucepan.

At your service:

Arrange the saucepan in the center of the table, accompanying it with two complementary sources: one with the candied sweet potato slices and another with the viscera.

4.7/5 - (4 votes)

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