Rabbit in sherry sauce

Name: Rabbit in sherry sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g shallots or; 7-10 Tbsp small onions; 500 g small mushrooms; 1 (approx. 400 g) Saddle of rabbit; 4 (approx. 1 kg) Rabbit legs; 7-10 Tbsp salt, white pepper; 1 Branch fresher or; 1/2 TEASPOON dried rosemary; 2-3 stem(s) fresher or; 1 TEASPOON dried thyme; 2-3 tablespoons (30 g) oil, 3 tablespoons flour; 100 ml dry sherry; 1/4 l Milk; 2 Bay leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g shallots or
7-10 Tbsp small onions
500 g small mushrooms
1 (approx. 400 g) Saddle of rabbit
4 (approx. 1 kg) Rabbit legs
7-10 Tbsp salt, white pepper
1 Branch fresher or
1/2 TEASPOON dried rosemary
2-3 stem(s) fresher or
1 TEASPOON dried thyme
2-3 tablespoons (30 g) oil, 3 tablespoons flour
100 ml dry sherry
1/4 l Milk
2 Bay leaves

Directions

1
Peel the shallots. Clean and wash mushrooms. Wash rabbit parts, dab dry. Cut back into 4 pieces. Rub meat with salt and pepper. Wash rosemary and thyme and chop, except for a little bit for garnishing.
2
Heat the oil in a large frying pan. Brown the rabbit parts in it all around and take them out
3
Sauté shallots and mushrooms in the frying fat, season to taste. Sprinkle with flour and sweat briefly. Deglaze with sherry, milk and about 3/4 l water. Add rabbit, herbs and bay leaf, bring to the boil. Braise open in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 45 minutes
4
Season the rabbit to taste again. Garnish with the rest of the herbs. Serve with roast potatoes or baguette