Braised rabbit in wormwood
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook rabbit (approx. 2 kg; cut into 8 pieces)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 TABLESPOONS Butter or margarine
- 250 g small onions
- 1 sprig fresh rosemary or 1 teaspoon dried
- 1 collar fresh thyme or 1 tsp dried thyme
- 1/4 l dry wormwood (e.g. Noilly Pr¿t)
- 375 g Mushrooms
- 500 g green beans
- 125 g Whipped cream
- 3 TABLESPOONS sauce thickener
- 250 g ribbon noodles
Directions
- 1
Wash the rabbit parts, dab dry and rub with salt and pepper. Heat 3 tablespoons of fat in a roaster and fry the rabbit parts in it until golden brown on all sides. Peel, quarter, add and fry the onions.
- 2
Wash fresh herbs, dab dry and add. Add vermouth and 1/8 litre of water. Cover and let it stew for about 1 hour. In the meantime clean, wash and halve the Champi-gnons. Clean, wash and cut the beans into pieces.
- 3
Heat the remaining fat in a pan and fry the champi-gnons. Add the beans. After 30 minutes add to the rabbit and continue to braise. In the meantime, boil up plenty of salted water for the noodles, boil the noodles in the bubbling water for 10-12 minutes.
- 4
Drain well on a sieve. Pour cream into the rabbit and bring to the boil. Add sauce thickener and bring to the boil once. Season to taste with salt and pepper. Serve pasta with rabbit.
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