Braised rabbit
easy
60 mins
60 mins
Ingredients
- 1 ready-to-cook rabbit (approx. 1.8 kg; cut into 8 pieces)
- 1 l Buttermilk
- 4 Bay leaves
- 5 Juniper berries
- 2 TEASPOONS white peppercorns
- 1 TEASPOON dried herbs of Provence
- 1 (approx. 1 kg) Head Savoy cabbage
- 250 g Onions
- 40 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 200 g Mushrooms
- 7-10 Tbsp grated nutmeg
- 150 g Fresh cream
- 1-2 TABLESPOONS dark sauce thickener
Directions
- 1
Washing rabbits. Mix buttermilk, bay leaves, juniper berries, peppercorns and herbs and leave the rabbit to soak for about 2 hours. Clean the savoy cabbage, cut roughly into strips and wash. Peel onions and cut them into slices. Remove the rabbit and dab dry with kitchen paper. Keep the marinade. Heat 20 g clarified butter in a roasting pan and fry the rabbit parts all around. Season with salt and pepper and deglaze with 1/4 litre water. Pour buttermilk through a sieve. Add 1 teaspoon of herbs and 1/4 litre of the buttermilk to the rabbit and let it stew covered for about 30 minutes. Clean, wash and slice the mushrooms. Heat the rest of the clarified butter, fry the mushrooms in it. Add savoy cabbage and onions and sauté. Deglaze with 1/8 litre water and let braise for about 20 minutes. Season with salt, pepper and nutmeg. Remove rabbit parts from the roast stock, arrange with the vegetables and keep warm. Pour the cooking stock through a sieve, bring to the boil, add crème fraîche, bring to the boil again and sprinkle in the sauce thickener while stirring. Season to taste with salt and pepper. Pour the sauce over the vegetables and meat and serve with boiled potatoes
- 2
Roaster: Goebel
- 3
Plate: Palatine ceramics
- 4
Coaster: Bella Cucina
More Delicious Recipes
