Rabbit Salad

Perhaps your new favorite bean dish:

Stir the ingredients for the sauce well together.

Steam carrots briefly in a little butter so that they are still nice and crunchy. Cook the beans briefly in water or over steam.

Sauté the meat in the remaining butter for 2 minutes on all sides. Season with salt and pepper.

Divide lettuce, vegetables and meat evenly on plates, drizzle sauce over.

Comments on the rabbit recipes

The following recipes belong together – in terms of preparation:

Rabbit appetizer pastry (giblets, entrée, rabbit) Rabbit soup (vegetables, soup, rabbit) Rabbit salad (rabbit, lettuce, cold) Giant rabbit ravioli (pasta, rabbit) Rabbit in lemon sauce (meat, rabbit).

From a rabbit (with giblets) can be prepared the above recipes, ie:

1. as an appetizer: with the giblets there are fine pastries.

2. as first entrée: the fillets from the back become leaf salad.

3. in soup: the bones give the beef soup its tasty touch.

4. as a second entrée: what remains on the bones becomes the filling of the giant ravioli.

5. as a main course: a fine lemon sauce accompanies the four runs.

Preparation

Pre-order the rabbit from the rabbit farmer or butcher with the giblets. Order carved or cut up as described below.

Separate the giblets (heart, scallop, kidneys, liver) exactly from the rabbit. Rinse the rabbit, wipe with kitchen roll.

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