Rabbit Hedgehogs with Corn

Who came up with this name for these meatballs is unknown, but hedgehogs were a popular dish in Soviet times. We prepared a gourmet version of rabbit hedgehogs and stewed them with a complex sauce of cream, chicken broth and white wine with chicken liver pate.

Ingredients

• minced rabbit meat - 150 g
• fries - 8 g
• olive oil - 4 g
• corn in batter - 20 g
• flour for tempura - 2 g
• cream 33% - 250 g
• chicken broth - 250 g
• chicken liver pate - 15 g
• white wine - 50 g
• extra salt - 5 g

Directions

1. Scroll the minced rabbit and fried onions in a meat grinder, add boiled Thai rice.
2. Mix and make 5 small cutlets. Steam for 8 minutes.
3. Prepare the sauce by mixing all the ingredients.
4. Simmer hedgehogs in sauce. Sprinkle with tempura separately fried corn and fried onions before serving.