Rabbit in almond sherry sauce

Name: Rabbit in almond sherry sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1.4-1.6 kg Rabbit parts (e.g. legs and back; fresh or frozen); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 50 g Almond kernels (without skin); 2 Onions; 2 Garlic cloves; 250 g small mushrooms; 50 g streaky smoked bacon; 1-2 TABLESPOONS Oil; 1/2 TEASPOON dried thyme or marjoram; 2 slightly heaped tbsp. flour; 100 g Whipped cream; 100 ml dry sherry; 1 TEASPOON clear soup; 1-2 Bay leaves

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1.4-1.6 kg Rabbit parts (e.g. legs and back; fresh or frozen)
7-10 Tbsp Salt
7-10 Tbsp white pepper
50 g Almond kernels (without skin)
2 Onions
2 Garlic cloves
250 g small mushrooms
50 g streaky smoked bacon
1-2 TABLESPOONS Oil
1/2 TEASPOON dried thyme or marjoram
2 slightly heaped tbsp. flour
100 g Whipped cream
100 ml dry sherry
1 TEASPOON clear soup
1-2 Bay leaves

Directions

1
Defrost frozen meat. Wash meat and pat dry. Divide back into 2-4 pieces. Rub all parts with salt and pepper. Coarsely chop the almonds. Peel onions and garlic. Cut into large pieces or slices. Clean the mushrooms, wash if necessary. Finely dice bacon
2
Heat the oil in a casserole. Fry the bacon in it until crispy and take it out. Fry the meat in the frying fat until it is firm all around, remove. Fry the mushrooms, onions and garlic in the hot frying fat, season. Fry almonds and thyme briefly
3
Sweat flour in it. Stir in 1/2 l water, cream, sherry and stock, bring to the boil. Add rabbit, bacon and bay leaf and braise covered for about 1 hour. Season to taste. Bacon beans and roast potatoes go well with it
4
Drink: red or rosé wine