Home Rezepte Marininerte Kaninchenrückenfilets – gebacken

Marininerte Kaninchenrückenfilets – gebacken

Zutaten für 4 Personen

8 Stk. Kaninchen Filetstückche (je 75 g; enthäutet)
1 EL gehackte Kräuter (z.B. Petersilie, Dill, Kerbel)
0.5 mittlere(s,r) Zitrone; Saft sowie etwas salz, Pfeffer
200 g Wiener Panade
2 cl Weinbrand
500 ml Fett zum Ausbacken
1 große(r) Bio-Zitrone in Spalten geschnitten
1 Bund krause Petersilie

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Zubereitung

A A Rezept download

1

Fertig

Filet plattieren und ca. 2 Stunden mit Zitronensaft, gehackten Kräutern und Weinbrand marinieren.

Anschließend abtropfen lassen, würzen, gut panieren und in heißem Fett knusprig goldgelb backen. Anschließend die Petersilie im Fett backen. Sofort auf Papiermanschette mit Zitronenspalten, gebackener Petersilie und Tomatenecken anrichten.

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