Rabbit ragout

Name: Rabbit ragout
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 10 g dried morels; 1 (approx. 1.8 kg) ready-to-cook rabbit; 10 g clarified butter; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l White wine; 1 glass (400 ml) Game fund; 2 medium-sized carrots; 100 g frozen peas; 2-3 TABLESPOONS Flour; 200 g Whipped cream; 1 untreated lemon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

10 g dried morels
1 (approx. 1.8 kg) ready-to-cook rabbit
10 g clarified butter
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l White wine
1 glass (400 ml) Game fund
2 medium-sized carrots
100 g frozen peas
2-3 TABLESPOONS Flour
200 g Whipped cream
1 untreated lemon

Directions

1
Soak the morels in 1/8 litre lukewarm water. Cut rabbit meat into 8 pieces. Heat clarified butter in a pot and fry the meat in it. Add bay leaves and season with salt and pepper.
2
Add wine, stock and morels with soaking water. Cover and let it stew for about 1 hour. Peel, wash and cut carrots into sticks. Add carrots 15 minutes and peas 10 minutes before the end of cooking time to the meat.
3
Take out the rabbits. Remove meat from the bones and cut into small pieces. Add meat again. Stir flour into cream until smooth and thicken the stock with it. Wash lemon hot, rub dry and grate.
4
Squeeze the lemon. Season the sauce with lemon juice, salt and pepper. Serve garnished with lemon zest. Spätzle taste great tossed in parsley butter.