Rabbit in sherry cream

Name: Rabbit in sherry cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g scalogni o piccoli; 7-10 Tbsp Onions; 500 g small mushrooms; 1 Saddle of rabbit; 7-10 Tbsp (about 400 g); 4 (approx. 1 kg) Rabbit legs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 Branch rosemary; 2-3 stem(s) Thyme; 3 TABLESPOONS Oil; 3 TABLESPOONS Flour; 100 ml dry sherry; 1/4 l Milk; 2 Bay leaves; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g scalogni o piccoli
7-10 Tbsp Onions
500 g small mushrooms
1 Saddle of rabbit
7-10 Tbsp (about 400 g)
4 (approx. 1 kg) Rabbit legs
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 Branch rosemary
2-3 stem(s) Thyme
3 TABLESPOONS Oil
3 TABLESPOONS Flour
100 ml dry sherry
1/4 l Milk
2 Bay leaves
7-10 Tbsp Parsley

Directions

1
Peel the shallots. Clean and wash mushrooms. Wash the rabbit parts, dab dry and cut the back into 4 pieces. Rub the meat with salt and pepper. Wash herbs and chop finely
2
Heat the oil in a large frying pan. Brown the rabbit parts in it all around and take them out
3
Sauté the shallots and mushrooms in the frying fat. Add the rabbit again and dust with flour. Sweat briefly. Add sherry, milk and approx. 3/4 litre water. Add herbs. Bring to the boil and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 45 minutes
4
Season and arrange the rabbit before serving. Roast potatoes or baguette go well with it