Apricot jam for rabbits

Ingredients

Directions

1. 1

   Wash, halve, stone and chop the apricots. Peel shallots and finely dice half of them. Put apricots, diced shallots, sugar and vinegar in a pot and bring to the boil. Let it boil down at low heat while stirring occasionally for 20-25 minutes. Add some water if necessary.

2. 2

   Season to taste with salt, pepper and chilli. Let it cool down. In the meantime cut the rabbit with a pair of poultry shears. Wash the rabbit parts, dab dry and season all around with salt and pepper. Heat oil in a frying pan and fry the meat in it on each side at medium heat for 4-5 minutes. Peel and slice the garlic. At the end of the frying time, add the garlic and the remaining shallots to the rabbit and fry with it. Deglaze with stock and wine aperitif and bring to the boil. Add rosemary and bay leaf and braise everything over low heat with closed lid for 40-45 minutes at low heat.

3. 3

   Peel and slice the garlic. At the end of the frying time, add the garlic and the remaining shallots to the rabbit and fry with it. Deglaze with stock and wine aperitif and bring to the boil. Add rosemary and bay leaf and braise everything over low heat with closed lid for 40-45 minutes at low heat. Arrange rabbit pieces together with the apricot confit on plates and serve. Delicious with baguette bread