Huesenziwwi mat Schokelaszoos (Braised rabbit in chocolate sauce)

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 1 ready-to-cook rabbit (approx. 2 kg; cut into portions)
  • 1/2 l dry white wine
  • 2 Onions
  • 2 Garlic cloves
  • 3 Branches of rosemary
  • 150 g streaky smoked bacon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS + 250 g flour
  • 1/2 l Vegetable broth
  • 75 g Dark chocolate
  • 3 Eggs (size (M)
  • 1/8 l Milk
  • 1 kg Brussels sprouts
  • 3 TABLESPOONS Butter
  • 7-10 Tbsp freshly grated nutmeg

Directions

  1. 1

    Wash the meat and marinate in white wine overnight. Peel onions and garlic and cut into fine cubes. Wash the rosemary and shake dry. Dice the bacon and leave it crisp in a roasting pan and take it out. Remove meat from the marinade and pat dry. Fry the meat in the bacon fat on all sides for about 8 minutes.

  2. 2

    After 6 minutes add diced garlic and half the diced onion. Season with salt, pepper and rosemary, except for something to garnish, and dust with 2 tbsp. flour. Add vegetable stock and marinade. Bring to the boil while stirring. Chop the chocolate, add it and stew covered for 1-1 1/2 hours, stirring occasionally. Meanwhile, for the Kniddelen, knead 250 g flour, eggs and milk into a smooth dough until the dough bubbles. Season with salt and let it rest for about 10 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Drain the sprouts in a sieve. Melt 2 tablespoons of butter in a pot. Sauté the remaining onion cubes until translucent.

  3. 3

    Season with salt and let it rest for about 10 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Drain the sprouts in a sieve. Melt 2 tablespoons of butter in a pot. Sauté the remaining onion cubes until translucent. Add the sprouts and season with salt and nutmeg. Form dumplings from the Kniddel dough with 2 tablespoons and put them directly into boiling salt water. Heat 1 tablespoon of butter in a frying pan. Remove the finished Kniddelen from the water, drain well and fry briefly in the hot butter, turning over. Season to taste with salt and pepper. Arrange rabbit, Brussels sprouts and Kniddelen. Garnish with rosemary

  4. 4

    Form dumplings from the Kniddel dough with 2 tablespoons and put them directly into boiling salt water. Heat 1 tablespoon of butter in a frying pan. Remove the finished Kniddelen from the water, drain well and fry briefly in the hot butter, turning over. Season to taste with salt and pepper. Arrange rabbit, Brussels sprouts and Kniddelen. Garnish with rosemary

  5. 5

    Waiting time approx. 12 hours

Nutrition Facts

KCAL
990 kcal
CARBS
47 g
FATS
50 g
PROTEINS
73 g

Categories & Tags

Main DishesWinterroast