Braised rabbit with apricots
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 1 ready-to-cook rabbit
- 7-10 Tbsp (approx. 1.7 kg)
- 200 g dried apricots
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 l clear broth (instant)
- 1 TABLESPOON Pernod (French
- 7-10 Tbsp anise liqueur)
- 1/2 bunch Thyme
- 3 Bay leaves
- 1 collar Spring onions
Directions
- 1
Cut the rabbit into 8 pieces, wash and pat dry. Halve the apricots. Heat clarified butter in a frying pan and fry the rabbit parts in it thoroughly. Season with salt and pepper and deglaze with broth.
- 2
Add Pernod. Wash the thyme, dab dry and pluck the leaves from the stalks. Add the apricots, bay leaf and thyme to the roasting pan, except for some garnish. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes.
- 3
In the meantime, clean and wash the spring onions and cut them into 3-4 cm long pieces. After approx. 25 minutes put them into the roaster and cook them. Arrange everything on a plate and garnish with the remaining thyme.
- 4
Fresh baguette tastes good with it.
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