Pistachio Crusted Rabbit with Herb Polenta, Raw Mango Salsa and Cranberry
For a flavour burst try this combination of Rabbit and pistachio
- Recipe serves:1
- Preparation time min
Ingredients
- Rabbit
- Loin and drumstick
- A pinch of Rock salt
- Fresh black pepper
- Roasted pistachio, crushed
- Fresh thyme
- 2 tbsp. oil
- Polenta
- 300ml milk
- 50ml cream
- Half bunch of parsley
- 1 tbsp. butter
- 1 tsp Royco Mchuzi Mix
- Raw Mango Salsa
- 1 whole raw mango, peeled and sliced
- 1 tsp. sweet chili sauce
- Lemon grass, whole
- 1 tsp. tamarind sauce
- 2-3 drops sesame oil
- Dash of Oyster sauce
- 1 Red bullet chili, thinly sliced
- A bunch of coriander, roughly chopped
- Roasted sesame seeds
- A pinch of Salt to taste
- Cranberry Jus
- Fresh cranberry pulp
- 1 tsp. sugar
- ΒΌ tsp fresh ginger, chopped
- 3-4 tbsp dry sherry
- Chicken stock
Method
- Rabbit
- Cut the rabbit and take out the loin and hind leg. Season well with salt and pepper
- In a large enough pan, heat some oil under moderate heat. Pan sear the rabbit to seal in the juices on all slides.
- Take out and coat well with the crushed pistachio and thyme mixture. Finish off in the oven until cooked to your desired doneness. Remove From the heat and keep warm.
- Polenta
- Meanwhile bring the milk and cream to a boil. Season with the salt and Royco Mchuzi Mix. Add in the polenta and parsley and cook to a smooth mixture. Set aside and keep warm.
- Cranberry Jus
- In a small pot, reduce the sherry by half under medium heat.
- Add the cranberry pulp, ginger and chicken stock. Simmer until the sauce thickens.
- Adjust the seasoning with salt ad little sugar.
- Mango Salsa
- In a large enough bowl, mix all the salsa ingredients and set aside for them to blend in.
- Present the dish on a clean plate and serve immediately.
