Rabbit in marjoram cream with beetroot vegetables
easy
60 mins
60 mins
Ingredients
- 1 Rabbit (approx. 1, 5 kg)
- 4 Onions
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS dried marjoram
- 2 Bay leaves
- 100 ml White wine
- 1 (250 ml) Cup of whipped cream
- 1 kg beetroot
- 100 g fresh horseradish
- 1/4 l Vegetable broth
- 1 TABLESPOON White wine vinegar
- 7-10 Tbsp Sugar
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp fresh marjoram
Directions
- 1
Wash the rabbit and pat dry. Divide into 8 portion pieces. Peel onions and cut into eighths. Fry the rabbit pieces in a frying pan in 3 tablespoons of hot oil until they are brown all around. Season with salt, pepper and marjoram.
- 2
Add onions and bay leaf and steam briefly. Pour on white wine and cream. Braise the rabbit in a preheated oven (electric cooker: 200°/ gas: level 3) for about 45 minutes. In the meantime clean, peel and wash beetroot and horseradish. Cut beetroot into slices, horseradish into fine sticks. Fry in the remaining oil. Pour in broth and cook for 15-20 minutes. Season vegetables with salt, pepper, sugar and vinegar. Thicken the marjoram sauce in a roaster with sauce thickener. Season if necessary.
- 3
Pour in broth and cook for 15-20 minutes. Season vegetables with salt, pepper, sugar and vinegar. Thicken the marjoram sauce in a roaster with sauce thickener. Season if necessary. Arrange the rabbit with the sauce on a plate. Garnish with fresh marjoram. Add beetroot vegetables
- 4
E 65/ F 54/ KH 25
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