Braised rabbit

Name: Braised rabbit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (approx. 1.8 kg); 2 TABLESPOONS Flour for turning; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Onions; 1 collar Soup Greens; 50 g streaky smoked bacon; 5 Cloves; 2-3 Bay leaves; 1 TEASPOON colourful peppercorns; 5 Juniper berries; 1/4 l Red wine; 1/2 l Poultry stock; 4 TABLESPOONS White wine vinegar; 1-2 TABLESPOONS dark sauce thickener; 4 TABLESPOONS Cranberries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (approx. 1.8 kg)
2 TABLESPOONS Flour for turning
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Onions
1 collar Soup Greens
50 g streaky smoked bacon
5 Cloves
2-3 Bay leaves
1 TEASPOON colourful peppercorns
5 Juniper berries
1/4 l Red wine
1/2 l Poultry stock
4 TABLESPOONS White wine vinegar
1-2 TABLESPOONS dark sauce thickener
4 TABLESPOONS Cranberries

Directions

1
Wash the rabbit, dab dry and cut into about 8 pieces. Then turn them lightly in flour. Heat the oil in a roaster. Fry the rabbit parts for about 10 minutes while turning.
2
Season with salt and pepper and remove. Peel and finely chop the onions. Clean, wash and cut the soup greens into small pieces. Possibly put some celery green aside for garnishing. Cut the bacon into fine cubes and leave it out in the frying fat.
3
Add soup greens and onions and fry until transparent. Add cloves, laurel, crushed peppercorns and juniper. Deglaze with red wine, stock and vinegar. Add the rabbit pieces. Cover the roast and put it in the preheated oven (electric cooker: 200 °C/ gas: level: 3).
4
Stew for about 50 minutes. Remove the rabbit parts. Thicken sauce with sauce thickener, bring to the boil, season again and serve with cranberries. Serve garnished with celery green as desired.