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YouTube - euromaxx a la carte | Hearty German Food!
At Munich's oldest winery, too.The chefs at Weinhaus Neuner -- Andreas Feuerstein and Nino Esposito (in picture) have been running this famous old restaurant for 10 years. And meals have already been served here 500 years ago with the establishment still displaying the original arches and vaults. Saddle of Rabbit on Chanterelle-Leek Fondue with Pasta Ingredients: 4 pieces boned saddle of rabbit 10 sticks young leeks 250 g fresh chanterelle mushrooms 700 ml mushroom stock 200 g pasta strips 100 g whipped cream 100 g butter small bunch of chives small bunch parsley 100 ml prosecco 1 tablespoon cornstarch 200 ml red wine sauce Preparation: Season the saddle of rabbit, dust with flour and fry in oil over a gentle heat, finish in the pan under the grill. Fry the chanterelles in butter in a small pan, add the sliced leeks, season and add the mushroom stock. Reduce the liquid by two-thirds, bind with cornstarch, add the butter and stir well. Finally, add the herbs, the prosecco and whipped cream. Bring to the boil, taste and season if necessary, then add the pasta. Put the chanterelle-leek mixture in a deep bowl, arrange the rabbit pieces on top and serve with red wine sauce.
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YouTube - euromaxx a la carte | Filet of rabbit with prunes rolled in pasta with balsamic sauce
17 years ago three-star chef Heinz Winkler realized his dream of having his own restaurant. The Residenz Winkler is located in Aschau between Salzburg and Munich. The light, delicate meat of the rabbit requires especially careful treatment to prevent it from drying out and tasting bland or sinewy. The two best ways to prepare it are to steam it or to bake it with the oven door open. Ingredients:2 saddles of rabbit12 prunes Pasta dough:250g flour50g coarse durum wheat seminola3 eggs20ml olive oil10g salt Meat Spread:100g poultry, veal or rabbit1 egg120g creme doublesalt, pepper, nutmeg Sauce:4cl madeira wine0.1l muscatel wine0.15l poultry stock60g butter2cl balsamico1tbs cinammon Preparation:Debone the rabbit filets, clean carefully and salt. Pit the prunes. Mix the pasta ingredients and knead the dough until it is completely smooth. Form into a ball and seal it in plastic wrap. Refrigerate the dough for about an hour. Then roll it out and cut it into 16-cm squares. Boil them in salt water and briefly cool with ice water. Place the dough sheets on a well-oiled baking tray. Cover with plastic wrap again. Dice the poultry, veal or rabbit for the spread. Salt lightly and shred in a blender. Add the egg and gradually work in the creme double. Season the spread with salt, pepper, and nutmeg. It should have a firm consistency, because the prunes will add moisture. Balsamic sauce:Bring the madeira and muscatel to a boil briefly. At the poultry stock and reduce heat by half. Season with balsamic and cinammon and bind with cold butter. Finishing:Brush a dough leaf with a thin layer of the spread and place the filets and pitted prunes on top and roll up the dough leaf. Wrap in plastic wrap and cook at a medium heat in a steamer. Tip: Cooking times for rabbit are surprisingly short. Steaming deboned saddle takes only 4 to 5 minutes. If banked in an oven at 180-190°, it takes 5-6 minutes.
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