Braised rabbit
easy
90 mins
90 mins
Ingredients
- 1 collar Spring onions
- 250 g Carrots
- 1 (approx. 1.2 kg, cut into 8 pieces) ready-to-cook rabbit
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 TABLESPOONS Oil
- 1 sprig of fresh rosemary
- 1 Bay leaf
- 1/4 l Rosé wine
- 125 g double cream
- 2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp parsley, rosemary and bay leaves
Directions
- 1
Clean and wash spring onions and carrots and cut them into strips. Wash the rabbit parts and dab dry. Rub with salt and pepper. Heat oil in a roasting pan and fry the meat in it in portions all around. Take out.
- 2
Steam the vegetables in the frying fat and take them out. Pluck the rosemary from the stalks and put it back into the pot with the bay leaf and the meat. Deglaze gradually with 1/4 litre water and the wine, cover and stew for 30-40 minutes. After 15-20 minutes add the vegetables. Remove the meat and keep warm. Stir the double cream into the stock and bring to the boil. Stir in sauce thickener and bring to the boil again. Arrange everything. Serve garnished with a bouquet of herbs if desired.
- 3
Remove the meat and keep warm. Stir the double cream into the stock and bring to the boil. Stir in sauce thickener and bring to the boil again. Arrange everything. Serve garnished with a bouquet of herbs if desired. Serve with hash browns (available from the freezer) or spaetzle
- 4
Dishes: Bernardaud
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