Rabbit in cream-mushroom sauce

Name: Rabbit in cream-mushroom sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pack of (15 g) dried porcini; 1 (approx. 1.2 kg) ready-to-cook rabbit; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 Juniper berries; 3 TABLESPOONS Oil; 50 g Butter; 375 g Whipped cream; 2 TABLESPOONS Flour; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pack of (15 g) dried porcini
1 (approx. 1.2 kg) ready-to-cook rabbit
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 Juniper berries
3 TABLESPOONS Oil
50 g Butter
375 g Whipped cream
2 TABLESPOONS Flour
7-10 Tbsp Parsley

Directions

1
Soak the mushrooms in 1/4 litre of water. Wash the rabbit, dab dry and cut into pieces. Rub rabbit parts with salt and pepper. Finely chop juniper berries. Heat oil and fat in a casserole, fry the rabbit parts on all sides.
2
Pour the mushrooms onto a sieve, collect the mushroom water and deglaze the rabbit parts with it. Add juniper berries. Cover and braise in the preheated oven (electric cooker: 200°C / gas: level 3) for 30-40 minutes.
3
Stir cream and flour until smooth. Remove the rabbit from the oven, pour the cream over it, add the mushrooms and let it stew on the stove for another 10 minutes at medium heat. Season to taste with salt and pepper.
4
Arrange rabbit and sauce on a plate and serve garnished with parsley as desired.