Braised rabbit in lemon-coriander sauce

Name: Braised rabbit in lemon-coriander sauce
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 Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 1 TABLESPOON Flour; 1/8 l White wine; 1/2 l Meat broth; 1 Lemon; 1 collar Spring onions; 1 small chili pepper; 2 Corn cob (canned); 20 g Butter or margarine; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp ground cilantro; 7-10 Tbsp Coriander leaves and chillies

AUTHOR
Cassandra Brock

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 Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
1 TABLESPOON Flour
1/8 l White wine
1/2 l Meat broth
1 Lemon
1 collar Spring onions
1 small chili pepper
2 Corn cob (canned)
20 g Butter or margarine
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp ground cilantro
7-10 Tbsp Coriander leaves and chillies

Directions

1
Cut the rabbit into large pieces. Heat oil in a frying pan. Brown the meat in it and season with salt and pepper. Peel and chop the garlic and add to the rabbit. Dust with flour.
2
Add wine and stock, bring to the boil. Peel lemon, cut into slices, add to the meat, cover and stew at medium heat for about 1 hour. Clean, wash and chop the spring onions.
3
Wash the chilli, cut into rings and remove the seeds. Drain the corn and cut into slices. Heat the fat in a pan. Fry the corn wheels and spring onions in it and add them to the rabbit with the chilli rings 15 minutes before the end of the cooking time.
4
Remove the rabbit from the roaster, place it on a preheated plate and keep it warm. Pour cream into the frying stock, bring to the boil and sprinkle in the sauce thickener. Season with coriander, salt and pepper. Serve the rabbit with the sauce.
5
Garnish with coriander leaves and chilli peppers. Baguette tastes good with it.