Rabbit in sherry cream

Name: Rabbit in sherry cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (approx. 1.4 kg - have the dealer cut it up); 75 g Almonds, skinless; 3 medium-sized onions; 2 Garlic cloves; 250 g small mushrooms; 1 collar Thyme; 150 g streaky smoked bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 500 ml clear broth (instant); 100 ml dry sherry; 2 Bay leaves; 400 g green beans; 1-2 TEASPOONS Cornstarch; 100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (approx. 1.4 kg - have the dealer cut it up)
75 g Almonds, skinless
3 medium-sized onions
2 Garlic cloves
250 g small mushrooms
1 collar Thyme
150 g streaky smoked bacon
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
500 ml clear broth (instant)
100 ml dry sherry
2 Bay leaves
400 g green beans
1-2 TEASPOONS Cornstarch
100 g Whipped cream

Directions

1
Wash rabbit parts, dab dry, cut back into 4 pieces. Chop the almonds coarsely. Peel 2 onions and garlic. Chop onions into coarse pieces and garlic into slices. Clean and wash the mushrooms, dab dry. Wash thyme, dab dry, put something aside for garnishing. Chop the rest finely.
2
Cut bacon into cubes. Heat 1 tablespoon of oil in a casserole. Fry half of the bacon in it until crispy, remove. Fry the rabbit parts in the frying fat all around, season with salt and pepper and remove. Fry the onions, mushrooms and almonds in the hot frying fat. Fry garlic and thyme briefly. Sprinkle with salt and pepper and deglaze with stock and sherry. Add the rabbit parts, except the back parts, bacon and laurel and braise covered for about 40 minutes. Add the back parts after 20 minutes. In the meantime, wash and clean the beans. Peel and finely dice 1 onion. Heat 1 tablespoon of oil, fry the remaining bacon until crispy, add onions and fry briefly. Add beans and 200 ml water.
3
Add the rabbit parts, except the back parts, bacon and laurel and braise covered for about 40 minutes. Add the back parts after 20 minutes. In the meantime, wash and clean the beans. Peel and finely dice 1 onion. Heat 1 tablespoon of oil, fry the remaining bacon until crispy, add onions and fry briefly. Add beans and 200 ml water. Season with salt and pepper, cover and cook over a mild heat for about 15 minutes. Mix starch with cream until smooth. Stir into the boiling braising liquid of the rabbit. Let simmer for about 1 minute. Season to taste with salt and pepper. Serve beans with the rabbit. Garnish with thyme
4
Season with salt and pepper, cover and cook over a mild heat for about 15 minutes. Mix starch with cream until smooth. Stir into the boiling braising liquid of the rabbit. Let simmer for about 1 minute. Season to taste with salt and pepper. Serve beans with the rabbit. Garnish with thyme