Rabbit saddle on paprika cream with vegetables, beside which is white pepper packaging.

Rabbit Saddle with Paprika Cream Sauce and Vegetables

Name: Rabbit Saddle with Paprika Cream Sauce and Vegetables
Total time: 40 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 1kg Rabbit saddle, fat removed; 2pcs. Kohlrabi; 200g Carrots; 200g Zucchini; 1pcs. Celeriac; 200ml Game stock; 200ml Cream; Oil for frying; Parsley, finely chopped; Butter, for glazing; 1pinch Table Salt; 1.5tsp. Paprika Special Sweet; 1pinch Pepper White, Ground

30—40 Min

A Kotányi sachet for white pepper from the 1980s.

Pepper White, GroundOur packaging from 1980

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For Austrian star chef Ewald Plachutta, paprika is one of the most fascinating spices. It was this fascination that led him to create this dish in the 1980s, combining the spicy aroma of paprika with the delicate flavor of rabbit. A true masterpiece!

Ingredients 4 Portions

1 kgRabbit saddle, fat removed
2 pcs.Kohlrabi
200 gCarrots
200 gZucchini
1 pcs.Celeriac
200 mlGame stock
200 mlCream
Oil for frying
Parsley, finely chopped
Butter, for glazing
1 pinchTable Salt
1.5 tsp.Paprika Special Sweet
1 pinchPepper White, Ground

Preparation

1
Season the rabbit saddle, cook until medium-rare, brush with butter and roll in parsley.
2
Peel vegetables, slice into strips and cook in salted water until al dente. Combine the cream and the game stock and reduce, stir in the ground paprika.
3
Add the vegetables and toss through. Allow to marinate, adding additional whipped cream and white pepper as required.
4
Serve. Slice the rabbit saddle and arrange on top.

Hint:
You can use a similar method to create a rabbit and paprika soup.