Rabbit Leg Stuffed With Creamy Goat Cheese And Celery Root Leek Brunoise Recipe
Servings: 4
Ingredients
- 14 ounce soft goat cheese
- Â Â grated zest of one lemon
- 1 x juice of one lemon
- 3Â 1/4 ounce celery, root, brunoise cut
- 3Â 1/4 ounce leek, white part only, brunoise
- 3 Tbsp. finely minced garlic
- 3 Tbsp. minced onion
- 2 sprg thyme
- Â Â salt
- Â Â black pepper
- Â Â For the Rabbit Leg
- 4 x de-boned rabbit, legs
- 2 Tbsp. oil, for cooking
- 2 Tbsp. butter, for cooking
- Â Â salt
- Â Â black pepper
Directions
- In a large stainless steel bowl, mix the goat cheese, the garlic, the lemon juice, the lemon zest and the thyme. Season. Mix thoroughly. Put aside.
- Put the oil and the butter into a warm sauteing pan and add in the onions and leeks. Cook over a medium-high heat till they begin to caramelize, about 10 min. Then add in the celery root and cook for about 2 min. Remove the vegetables from the pan and allow to cold. Once cold, add in the vegetables to the goat cheese mix. Separate the stuffing into 4 equal parts.
- For the Rabbit Leg:Take the legs and season the inside with salt and pepper. Stuff the legs with the cheese and vegetable mix. Close up the hole in the legs.
- Add in some more oil and butter to the sauteing pan if necessary, when warm, slide in the rabbit legs and roast each side till golden brown, about 3 min per side over a medium-high heat. Move the pan to the oven to cook for about 12 min.
- Once cooked, cut the legs in two to show the creamy cheese melting out. Place the legs on a plate and serve with deep fried leeks and cider vinaigrette.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 401 | |
| Calories from Fat 296 | 74% |
| Total Fat 33.68g | 42% |
| Saturated Fat 18.68g | 75% |
| Trans Fat 0.18g | |
| Cholesterol 61mg | 20% |
| Sodium 426mg | 18% |
| Potassium 142mg | 4% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.02g | 1% |
| Protein 19.28g | 31% |
