Rabbit Kebabs with Pomegranate Salad Sauce

A delicious strawberry recipe!

Cut the rabbit leg meat into pieces of about 2.5 cm. Thread the meat alternately with 2 bay leaves per skewer on wooden skewers. Peel the garlic and press it through a press. Season the skewers with pepper, star anise and garlic. Cover and leave to cool.

Peel the pearl onions. Clean, rinse and drain the lettuce and watercress. Break open pomegranate, scoop out seeds without the separating membranes, reserving the juice.

3. caramelize sugar until light brown, extinguish with orange juice and pomegranate juice. Add juniper, clove and the remaining bay spice and cook uncovered to 100 ml. Remove the spices from the reduced gravy. Stir the gravy with the olive oil and vinegar. Add the pomegranate seeds, season with salt and season with pepper.

Season the rabbit kebabs with salt. Sauté kebabs and pearl onions in hot oil on all sides in a large frying pan. Finish frying the kebabs with the onions for a total of 8-10 min at a low temperature. Add the pine nuts in the last 2 minutes. 5.

Arrange the lettuce on plates. Divide the rabbit skewers with the onions and the pine nuts evenly on the plates and season with Schumach. Serve with the pomegranate sauce.

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