Rabbit in cream-bacon sauce with mashed potatoes
easy
105 mins
105 mins
Ingredients
- 1 Rabbit (about 1,3 kg)
- 2 medium-sized onions
- 1 collar Soup Greens
- 1 TABLESPOON Oil
- 150 g Breakfast bacon in cubes
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 250 ml dry white wine
- 1 TABLESPOON Instant vegetable stock
- 750 g floury cooking potatoes (e.g. Afra)
- 250 g Carrots
- 250 ml Milk
- 2 TABLESPOONS Butter
- 150 g Whipped cream
- 7-10 Tbsp grated nutmeg
- some stem(s) Parsley
Directions
- 1
Wash the rabbit and divide into 8 portions. Peel and finely chop the onions. Clean, wash and peel the soup greens and cut into pieces. Heat oil in a roaster, leave bacon in it until crispy, take it out. Fry rabbit pieces in hot bacon fat all around. Add onions and soup vegetables, fry briefly.
- 2
Season everything with salt and pepper. Deglaze with white wine and 350 ml water, bring to the boil and stir in broth. Cover and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/4 hours. Peel, wash and chop the potatoes and carrots. Cook in boiling salted water for about 20 minutes. Heat milk and butter. Remove rabbit parts from the oven and keep warm. Puree the stew with vegetables and cream, season with salt and pepper. Add the rabbit and bacon to the sauce. Drain the potato mixture and let it evaporate briefly. Mash with milk-butter mixture to a puree. Season to taste with salt and nutmeg.
- 3
Puree the stew with vegetables and cream, season with salt and pepper. Add the rabbit and bacon to the sauce. Drain the potato mixture and let it evaporate briefly. Mash with milk-butter mixture to a puree. Season to taste with salt and nutmeg. Wash parsley, shake dry, cut into strips. Sprinkle over the rabbit. Serve everything together
- 4
With 6 people:
Nutrition Facts
640 kcal
25 g
36 g
46 g
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