Rabbit Shoulders in Riesling Root Broth

Chop tarragon. Rub rabbit shoulders with soy sauce, chopped chili pepper, ginger and tarragon. Heat a small amount of oil in a shallow frying pan, fry rabbit shoulders not too hot. Extinguish with Riesling, add cloves and put in the oven preheated to 180 degrees for about half an hour. In a saucepan bring beef broth to a boil.

Cut celery and carrots into sticks, potatoes into cubes. Add to the beef broth form and let it boil.

Add the roasted rabbit shoulders and the roast residue to the soup and simmer for a few minutes. Finally bind with a little cold butter.

Arrange the rabbit shoulders in the Riesling root broth in deep plates. Garnish with chives or chervil.

Alois Mattersberger

Our tip: Always use fresh chives if possible!

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