Tenderloin of rabbit with peas rice

Sub-Titulo
  • Preparation Time

    1 h
  • Cooking Time

    30 min
  • Serves

    4

Ingredients

  • 4 loins of rabbit (4 people)
  • 50ml olive oil
  • 200g bacon
  • 1 thyme sauce
  • 1 bay leaf
  • 1dl white wine
  • Salt and pepper, Q.B.
  • 6 cloves of garlic
  • 200g carolino rice
  • 6dl vegetable broth
  • Pea sprouts
  • 100g onion
  • 100g butter
  • 150g crooked peas
  • 300g peas
  • 150g cherry tomatoes
  • 80g grated parmesan cheese

Step by step

  • Step 1
    Laminate the garlic.
  • Step 2
    Chop the onion.
  • Step 3
    Cut the carrot with your own utensil, giving it a round shape.
  • Step 4
    Clean the loins of the rabbit from fats. Marinate, for about 2 hours, with laminated garlic, bay leaves, thyme, white wine, salt and pepper.
  • Step 5
    Preheat the oven to 180º.
  • Step 6
    After that time, drain the loins of the marinade and roll in strips of bacon. Then place in an oven tray. Sprinkle with a drizzle of olive oil and marinade.
  • Step 7
    Bake for about 20 minutes.
  • Step 8
    Cook the peas in salted water. Rinse with cold water, drain and reserve.
  • Step 9
    Do the same with pea berries and carrots. Reserve 2/3 of the peas, to make a puree for the rice.
  • Step 10
    Sauté both types of peas and carrots in a little butter to add flavor.
  • Step 11
    Mash the mashed peas with a little water, together with a tablespoon of butter until smooth.
  • Step 12
    To make rice with peas, just put the pan on the fire with butter to heat.
  • Step 13
    Add the onion to sauté.
  • Step 14
    Add the rice and wrap in the fat.
  • Step 15
    Wet with vegetable stock.
  • Step 16
    Season with salt.
  • Step 17
    Before finishing cooking the rice, add the pea puree. Wrap gently.
  • Step 18
    Finally, combine with butter and Parmesan cheese. Rectify seasonings.
  • Step 19
    Hire to taste harmoniously.