Rabbit in red wine sauce

Name: Rabbit in red wine sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Vegetable Onion; 4 large carrots; 1/2 Celery Tuber; 2 Leek sticks (leek); 1 (approx. 2 kg; have the butcher cut into 6 parts) ready-to-cook rabbit; 6 Juniper berries; 2 Parsley roots; 4-5 Tbsp Oil; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 750 ml dry red wine; 3-4 Bay leaves; 800 g baby potatoes; 1 bundle (500 g) baby carrots; 50 g Sugar; 15 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Herbs Printen

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Vegetable Onion
4 large carrots
1/2 Celery Tuber
2 Leek sticks (leek)
1 (approx. 2 kg; have the butcher cut into 6 parts) ready-to-cook rabbit
6 Juniper berries
2 Parsley roots
4-5 Tbsp Oil
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
750 ml dry red wine
3-4 Bay leaves
800 g baby potatoes
1 bundle (500 g) baby carrots
50 g Sugar
15 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Herbs Printen

Directions

1
Peel and roughly dice the onion. Clean, wash and chop the carrots, celery and leek. Wash the meat and dab dry. Crush juniper berries. Clean, wash and chop parsley roots. Heat 3-4 tablespoons of oil in a frying pan, fry the meat in it vigorously, turning it all around, remove it and put it aside.
2
Add the vegetables to the frying fat and fry well. Add tomato paste and stir in. Dust with flour, sweat and deglaze with wine and 250 ml water. Add parsley root, juniper berries and bay leaves. Place the meat on top and braise covered over medium heat for about 1 hour. In the meantime wash potatoes, boil them in water and cook for about 20 minutes. Drain, quench and peel. Clean the carrots, leave some green and wash. Caramelise the sugar in a pan over low heat. Deglaze with 150 ml boiling water while stirring. Add 1 tablespoon of oil, bring to the boil, add the carrots and simmer over a low heat for about 8 minutes. Heat clarified butter in a pan, add potatoes and fry until golden brown while turning.
3
Clean the carrots, leave some green and wash. Caramelise the sugar in a pan over low heat. Deglaze with 150 ml boiling water while stirring. Add 1 tablespoon of oil, bring to the boil, add the carrots and simmer over a low heat for about 8 minutes. Heat clarified butter in a pan, add potatoes and fry until golden brown while turning. Season with salt and pepper. Remove meat from the frying stock and keep warm. Pour the stock through a sieve, drain well. Bring the stock to the boil, stir in the Printen, simmer for 4-5 minutes and season with salt and pepper. Arrange rabbit and carrots in a deep dish. Garnish with laurel. Add potatoes
4
Remove meat from the frying stock and keep warm. Pour the stock through a sieve, drain well. Bring the stock to the boil, stir in the Printen, simmer for 4-5 minutes and season with salt and pepper. Arrange rabbit and carrots in a deep dish. Garnish with laurel. Add potatoes