Rabbit with Salad, Goat Cheese and Berries Recipe

Dishes with rabbit is a super hit of Maltese cuisine. In restaurants of Malta you can try tender rabbit meat stewed in white wine with capers and herbs, rabbit stew with cream sauce, and even roasted slices of fennec (fennec is Maltese name of rabbit) with goat cheese.

But not only Maltese cooks know how to cook dishes with rabbit. French recipe of rabbit roasted with prunes, apples and bacon is popular in many countries. In Austria, people cook a unique creamy soup with rabbit, and Italian chefs invented the recipe of rabbit with Parma ham, salami and fennel.

Rabbit with Salad, Goat Cheese and Berries Recipe

Difficulty Level: Medium
Calories: 500
Cooking Time: 50 min

Ingredients:

  • 85 g goat cheese with cream
  • 15 g fresh raspberries
  • 5 g blueberries
  • 25 g blackberries
  • 5 g vegetable oil
  • 8 g balsamic glaze (vaporized)
  • 2 g sea salt
  • 1 g ground black pepper
  • 25 g moong dal salad
  • 15 g Ciabatta

Instructions:

 

  1. Beat up the cream cheese (proportion 9/2).
  2. Add the salad, pepper and vegetable oil in a moong dal salad.
  3. Put in the frying-pan and add the balsamic glaze.
  4. Put the berries and cheese dumplings with cream on top.
  5. Put ciabatta chips (ciabatta cut into thin slices and dried in aerogrill).

You might be interested:

Beef Wellington

Beef Wellington is a showstopping dish, perfect for special occasions or holiday feasts. The tender beef, flavorful mushrooms, and crisp...
Read More >>

Quails with Grilled Vegetables and Mixed Salad

A simple and quick recipe for grilled quails that everyone will love. Today, we'll show you how to prepare quails...
Read More >>

Sabayon with Prosecco and Figs

Sabayon is a delicate, airy custard that melts in your mouth, and when made with Prosecco, it gains an elegant,...
Read More >>
Be inspired by the success stories of the world's top chefs:

Nikolay Truba

  • Odesa, Ukraine
For Nikolay Truba, cooking is more than a craft—it’s a way to share love, tradition, and harmony. A true Odessan,...
Read More >>

Stefano Antoniolli

  • Odesa, Ukraine
Born in Italy and with a rich culinary journey across the world, I bring both tradition and innovation to my...
Read More >>

Vitaliy Voronchikhin

  • Chisinau, Moldova
For chef Vitaly Voronchikhin, borders exist only on maps. A culinary explorer, he blends Mediterranean vibrance, Middle Eastern spice, and...
Read More >>