Spaetzle With Corn, Peas, Braised Rabbit and Tarragon
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2large rabbit legs
- Salt and freshly ground black pepper
- 2tablespoons vegetable oil
- 1carrot, cut into ½-inch dice
- 1onion, cut into ½-inch dice
- 1medium celery root, peeled and cut into ½-inch dice
- 1750-milliliter bottle dry riesling, grüner veltliner or other dry white wine
- 1sprig thyme
- 1large garlic clove, chopped
- 2tablespoons butter
- Dash of lemon juice
- ½teaspoon chopped fresh tarragon leaves
- ½teaspoon sliced chives
- 2cups milk
- Salt
- 1ear white corn
- 1 to 1½cups fresh shelled English peas (or substitute defrosted frozen peas)
- Salt
- 2cups all-purpose flour
- Freshly ground black pepper
- Freshly ground nutmeg
- 2large eggs
- ½cup heavy cream plus 5 teaspoons
- ½cup quark or fromage blanc or cottage cheese
- Extra virgin olive oil
For the Rabbit
For the Corn and the Peas
For the Spaetzle
Preparation
- Step 1
For rabbit: preheat oven to 375 degrees. Season rabbit with salt and pepper to taste. Place a large braising pan or casserole over medium-high heat and add vegetable oil. When oil shimmers, add rabbit and brown lightly on all sides.
- Step 2
Transfer rabbit to a platter. Add carrot, onion and celery root to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to pan on top of vegetables, and add wine, thyme and garlic. Cover and braise in oven for 45 minutes. Meanwhile, prepare corn, peas and spaetzle.
- Step 3
For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt. Add corn and simmer for 2 minutes. Drain, cut corn from cob and reserve. Fill a small saucepan with lightly salted water and bring to a simmer. Add peas and simmer just until they turn bright green. Drain, cool in ice water, drain again; reserve.
- Step 4
For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil. Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg. Add eggs, ½ cup cream and quark; mix well. When water boils, press dough through a spaetzle maker directly into water. As noodles float to top, remove with a slotted spoon and transfer to a bowl. Mix with a bit of olive oil. Set aside.
- Step 5
To finish: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and cut into small cubes. Place a large sautépan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Sautè until thoroughly heated. Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice. Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.
Private Notes
Cooking Notes
I haven’t made this but suggest adding as much liquid as it takes to get a thick batter rather than a dough. I usually just use milk.
In making the spaetzel something is off, it makes a full on dough instead of a batter like I've made spaeztl with before.
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