Olivier Salad Rabbit Style |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A part of the complete Rabbit dinner I am creating. The Olivier salad is a Russian classic, but using rabbit meat in it is my idea. Ingredients:
2 potatoes, cooked |
1 carrot, cooked |
1/2 lb rabbit, cooked (meat from ribs and neck is perfect) |
1 large pickled cucumber, in brine |
1 ounce green onion |
1/4 lb cheddar cheese, grated |
1 egg, hardboiled |
5 ounces baby green peas, canned |
5 ounces mayonnaise |
1 teaspoon salt, to taste |
2 drops tabasco sauce, to taste |
Directions:
1. Potatoes and carrots should be cooked through, but not falling apart!
2. cut all the hard ingredients to 1/6 inch cubes. It really helps to use a special greens' cubing device.
3. place the cubes in a large mixing bowl.
4. add cheese, onions, mayonnaise, peas and spices.
5. mix together, but very carefully, in order not to mash everything.
6. serve standalone, or in sandwiches.
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