Rabbit loin in beer sauce with caramelized turnips and fried boletus mushrooms
Description
Game meat is traditionally soaked and marinated to remove its specific odor and to make the meat lighter and more tender. Serve caramelized turnips as a side dish – an interesting combination.
Instructions
- 1
Step 1
Wild game meat needs to be soaked and marinated beforehand. I soak the hare in icy water for 4-5 hours, changing the water every hour. As a result, the meat becomes much lighter. Then I cover it with tasty brine from cucumbers or tomatoes, diluted with an equal amount of water. I leave it in the refrigerator overnight.
- 2
Step 2
Then I take out the meat and remove the tough membranes. I dry it well with a paper towel. The hare is ready for further cooking.
- 3
Step 3
Sear the backs in vegetable oil until browned, adding chopped onion. Season with salt and pepper to taste.
- 4
Step 4
Pour the meat with beer; I prefer dark beer. Simmer uncovered over medium heat for about an hour, turning the meat every 20 minutes.
- 5
Step 5
Place the cooked meat on a plate and cover with foil to keep it warm. Add black bread crumbs to the sauce and simmer until thickened.
- 6
Step 6
At the same time, sauté the mushrooms in a spoonful of clarified butter.
- 7
Step 7
Cut the turnip into pieces and scald with boiling water. Drain and dry, then fry in the second spoonful of clarified butter, adding salt and sugar halfway through frying. Caramelize the sugar, stirring constantly and coating the turnip pieces evenly on all sides.
- 8
Step 8
Serve rabbit loins with mushrooms and turnips, drizzled with beer sauce.