Rabbit Schnitzel with Sage

Name: Rabbit Schnitzel with Sage
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 80 g peeled carrots; 1 medium celery stalk; 2 sprigs of thyme; 1 bay leaf; 5 whole black peppercorns; 1 stalk of flat-leaf parsley; pinch of salt salt salt; 4 rabbit thighs and 500 g rabbit trimmings and bones for broth; 60 g all-purpose flour; 90 g clarified butter; 18 sage leaves; 2 tablespoons white sherry; 1 lemon and grated zest from ¼ lemon; pepper; 1 kg potatoes; 2 tablespoons butter

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

RABBIT BROTH

80 g peeled carrots
1 medium celery stalk
2 sprigs of thyme
1 bay leaf
5 whole black peppercorns
1 stalk of flat-leaf parsley
pinch of salt salt salt

SCHNITZEL WITH SAUCE

4 rabbit thighs and 500 g rabbit trimmings and bones for broth
60 g all-purpose flour
90 g clarified butter
18 sage leaves
2 tablespoons white sherry
1 lemon and grated zest from ¼ lemon
pepper

MASHED POTATOES

1 kg potatoes
2 tablespoons butter

RABBIT BROTH PROCEDURE

1
Thoroughly rinse the bones and trimmings under cold water to wash away small impurities that would cloud the broth. Place them in a pot and pour in 1.5 liters of cold water. Bring to a boil, reduce heat to minimum, and skim off any foam that forms on the surface. Once no more foam forms, add the spices and thyme. Cook uncovered over very low heat for 75 minutes.
2
Cut the vegetables into 1 cm cubes. Add to the broth and cook for another 45 minutes. Strain the broth, reduce it to one liter, and let it cool.

DISH PROCEDURE

1
Debone the rabbit thighs. Use the bones for the broth. Season the meat with salt and pepper on both sides and coat in flour. Shake off any excess flour.
2
In a deep pan, heat the clarified butter over high heat, add the meat and fry until golden brown. Flip, add the bay leaf and sage, and fry the meat until golden brown on the other side.
3
Add 200 ml of broth, stir, bring to a boil, reduce heat to less than half, and let the liquid reduce by half. Pour in the remaining broth, bring to a boil again, reduce heat to a third, add finely grated lemon zest and sherry, and cook for 5 minutes.

MASHED POTATOES PROCEDURE

1
Peel the potatoes and cook them in salted water until tender. Drain and mash them while still hot with butter. Season with salt as needed.

Tip

Only grate the yellow part of the lemon peel; the white part is bitter.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef