Braised rabbit with Madeira cream sauce
easy
75 mins
75 mins
Ingredients
- 100 g Onions
- 50 g streaky smoked bacon
- 1 (approx. 2 kg; it is best to have your game and poultry dealer cut into pieces) ready-to-cook rabbit
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TABLESPOON fresh or dried rosemary needles
- 1 TABLESPOON Oil
- 1/2 l clear vegetable broth (instant)
- 1 kg Carrots
- 20 g Butter or margarine
- 3 TABLESPOONS Honey
- 100 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
- 3-4 Tbsp Madeira
- 1/2 TEASPOON mild mustard
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Onions peel, halve and in columns cut. Finely dice the bacon, place in a roasting pan and brown. Remove the diced bacon from the roaster. Wash the rabbit, dab dry and rub with salt, pepper and rosemary.
- 2
Add oil to the bacon fat, heat it up and fry the rabbit in it from all sides. Finally add the onions and fry briefly. Put the bacon back into the frying pan and deglaze everything with stock.
- 3
Braise in a closed roaster at medium heat for about 1 hour. In the meantime peel, wash and cut carrots into strips. Steam in a little lightly salted water for about 5 minutes. Heat fat and honey in a pan and toss the well drained carrots in it.
- 4
Take the rabbit out of the roaster and keep it warm. Add cream to the sauce and let it boil down a bit. Stir in the sauce thickener and boil up again briefly. Season the sauce with Madeira, some mustard and possibly salt and pepper.
- 5
Arrange the rabbit together with the carrots and some sauce. Remaining sauce extra is enough. Garnish with parsley. Spätzle are delicious with it.
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