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Green Asparagus Soup with Rabbit Skewers

2 bn green asparagus, washed and tips set aside
1 x onion, sliced
2 tbl butter
1 bn parsley, washed, picked
1 lt chicken stock
250 ml cream
125 ml Riesling wine
1 x salt and pepper, nutmeg, to taste
sage blossoms or leaves


Rabbit Skewers:
1/2 x rabbit, legs, loins, cut in bite-size pieces
1 x onion, cut in bite-size pieces
1/2 bn sage, chopped
olive oil
1 x salt and pepper, to taste
6 x skewers, made from applewood


Glaze:
rabbit, bones, cut into small pieces
1/2 bn sage, chopped
1 cup mire poix, (carrots, onions, celery), cut into small pieces
cold water
olive oil


Sweat onions till transparent, add asparagus stems and deglaze with wine. Add chicken stock and cook for 30 minutes.

Blend soup with parsley and cream and strain through fine strainer. Season with salt, pepper and nutmeg to taste.

Rabbit Skewers:

Thread rabbit meat onto skewers alternating with onion pieces. Marinade overnight with sage, olive oil and pepper.

Season with salt and grill over apple wood fire. Brush with rabbit glaze (recipe follows) while grilling.

Glaze:

Brown bones in olive oil then add mirepoix and brown also. Drain excess fat and cover bones with cold water. Cook till liquid is reduced by half.

Strain liquid and reduce until a glaze consistency is reached while skimming off fat.

Brush onto skewers while grilling.

Assembly:

Blanch asparagus tips in boiling salted water. Drain and toss with butter and salt.

Ladle hot soup into bowls, scatter tips in soup and place a skewer with end resting on bowl rim.

Garnish with Sage blossoms or leaves.


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