Rabbit Salad And Bok Choy
Recipe appetizers for 6 people based on Rabbit - cooking method oven.
Preparation:
Preparation: Soak the beans in cold water for about 12 hours then boil them over a moderate heat. Remove scraps and cuticles from the rabbit legs. Put them in a pan, drizzle them with a drizzle of oil, add salt and pepper and put them in the oven at 180 degrees for about 40 minutes. As soon as they are ready, debone them and cut them into strips. Peel the Chinese cabbage leaves, then cut into thin strips. Drain the beans and let them cool. Prepare the dressing: mix the mayonnaise with the cream in a small bowl. Season the sauce with a pinch of salt, half a teaspoon of crushed green peppercorns and the same number whole. Prepare the dish: arrange the strips of rabbit in the centre, on the cabbage leaves and around the beans. Season with the prepared sauce, then serve.
Ingredients:
Ingredients: 3 Rabbit Legs (500 G) - 400 G Chinese Cabbage Leaves - 150 G Dried Beans - 1 Drizzle Olive Oil - Salt - Pepper - For Dressing: - 120 G Mayonnaise - 50 G Liquid Cream - 1 Pinch Salt - 1 teaspoon green pepper
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