Rabbit in red wine

Name: Rabbit in red wine
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 medium-sized onions; 1 collar Soup Greens; 50 g smoked; 7-10 Tbsp streaky bacon; 1 ready-to-cook rabbit (1,5-1,8 kg); 7-10 Tbsp salt, white pepper; 4 TABLESPOONS Flour; 2 TABLESPOONS Oil; 1/4 l Red wine or broth; 1 glass (400 ml) Game fund; 5 Cloves; 2-3 Bay leaves; 5 Juniper berries; 2-3 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS Cranberries (glass)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 medium-sized onions
1 collar Soup Greens
50 g smoked
7-10 Tbsp streaky bacon
1 ready-to-cook rabbit (1,5-1,8 kg)
7-10 Tbsp salt, white pepper
4 TABLESPOONS Flour
2 TABLESPOONS Oil
1/4 l Red wine or broth
1 glass (400 ml) Game fund
5 Cloves
2-3 Bay leaves
5 Juniper berries
2-3 TABLESPOONS Balsamic vinegar
4 TABLESPOONS Cranberries (glass)

Directions

1
Peel and chop the onions. Clean, wash and chop the greens. Dice bacon. Wash and dab the rabbit. Divide into about 8 pieces. Season, turn in 2 tablespoons of flour
2
Heat the oil in a frying pan. Fry the rabbits in it all around, take them out. Leave out the bacon in the frying fat. Sauté vegetables and onions. Boil up wine, game stock, spices and vinegar
3
Dust the vegetables with 2 tablespoons of flour and sauté. Stir in the stock. Add the rabbit. Covered ca
4
Stew for 50 minutes
5
Take out the meat. Season sauce with salt and pepper. Arrange everything with cranberries. Spätzle fit to it
6
Drink: dry red wine