Rabbit in white wine sauce

Name: Rabbit in white wine sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.2 kg kitchen-ready; 7-10 Tbsp Rabbit parts; 7-10 Tbsp salt, pepper, 2-3 tablespoons flour; 1-2 TABLESPOONS Oil; 2 Garlic cloves; 1 untreated lemon; 1/2 l clear broth (instant); 1/8 l White wine or broth; 2 fresh corncobs; 7-10 Tbsp or 1 tin (425 ml) of corn grains, 1 teaspoon of sugar; 1 collar Spring onions; 1/4-1/2 small chili pepper; 75-100 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 1/2 TEASPOON according to coriander

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.2 kg kitchen-ready
7-10 Tbsp Rabbit parts
7-10 Tbsp salt, pepper, 2-3 tablespoons flour
1-2 TABLESPOONS Oil
2 Garlic cloves
1 untreated lemon
1/2 l clear broth (instant)
1/8 l White wine or broth
2 fresh corncobs
7-10 Tbsp or 1 tin (425 ml) of corn grains, 1 teaspoon of sugar
1 collar Spring onions
1/4-1/2 small chili pepper
75-100 g Whipped cream
2-3 TABLESPOONS sauce thickener
1/2 TEASPOON according to coriander

Directions

1
Wash the rabbit parts, dab dry. Season, turn in flour and fry in hot oil. Peel and chop the garlic. Wash and slice the lemon. Add both to the meat with stock and wine. Bring to the boil. Cover and stew for about 1 hour
2
Clean the corn on the cob. Cook in water covered with sugar for about 20 minutes. Drain and cut into slices. Clean and wash spring onions and cut them into pieces. Wash, seed and chop the chilli. Add everything to the meat after about 45 minutes and continue to braise
3
Take the meat out and keep it warm. Pour cream into the stew stock, bring to the boil and thicken. Season the sauce with salt, pepper and possibly coriander. Serve everything. Roast potatoes taste good with it