Rabbit Suelze with Green Asparagus Stalks

A delicious recipe for the asparagus season:

Rabbit meat is especially popular in southern countries. In this recipe, it’s not steamed for once, but made into a fine aspic with tender summer vegetables. It’s served with a fresh dip. And a light beer.

Warm the ingredients for the marinade gently and allow to cool. Pour the marinade over the rabbit legs in a large baking dish. Marinate in the refrigerator with the lid closed for about 10 hours, turning occasionally to the other side.

Now place the rabbit legs in a saucepan with half of the veal stock and beer over medium heat. Skim in between and simmer until cooked through, about 2 to 2 1/2 hours. Cool rabbit pieces and remove from bone.

Pour cooking liquid through a sieve, season with salt and let gelatin melt in it. Cook asparagus in salted water for about 5 minutes until al dente. If it is not asparagus season, use kenya beans or sugar snap peas.

Pour aspic on the bottom of the pie dish, put it in the fridge for 15 min and then put the asparagus tips on it, pour another thin layer of aspic and put it in the fridge to cool. Put rabbit meat on top and pour aspic again. Put asparagus slices as the last layer.

To the aspic at the table bring a green leaf salad and a dip ( creme fraiche, mustard and beer are simply mixed well).

Beer recommendation: Lager hell/Helles/Export hell

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