Rabbit ragout with fine mushrooms

Name: Rabbit ragout with fine mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Brussels sprouts, salt, pepper; 1 onion, 1 large carrot; 400 g small mushrooms; 1 can(s) (425 ml) Chanterelles; 600 g hare fillet (fresh or frozen); 2 TABLESPOONS clarified butter; 1/8 l dry red wine; 1 glass (400 ml) Game fund; 150-200 g Whipped cream; 4-5 Tbsp dark sauce thickener; 2-3 TEASPOONS Currant Jelly

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Brussels sprouts, salt, pepper
1 onion, 1 large carrot
400 g small mushrooms
1 can(s) (425 ml) Chanterelles
600 g hare fillet (fresh or frozen)
2 TABLESPOONS clarified butter
1/8 l dry red wine
1 glass (400 ml) Game fund
150-200 g Whipped cream
4-5 Tbsp dark sauce thickener
2-3 TEASPOONS Currant Jelly

Directions

1
Clean the cabbage, cut the stalk crosswise and wash. Peel onion and carrot. Wash the carrot. Dice both finely. Clean, wash and halve the mushrooms. Drain the chanterelles
2
Cook cabbage in boiling salted water for about 20 minutes. Wash the fillet, pat dry and cut into thin slices
3
Heat 1 tablespoon of clarified butter. Fry the mushrooms in it until golden brown. Add chanterelles and fry briefly. Season mushrooms, take out
4
Heat 1 tbsp. clarified butter in the frying fat. Brown the fillet in it at high heat while turning. Add onion and carrot and fry for about 3 minutes. Season and deglaze with red wine and stock. Reduce for about 2 minutes
5
Add mushrooms and cream to the meat. Bring everything to the boil again, thicken. Season to taste with salt, pepper and jelly
6
Drain the Brussels sprouts. Arrange everything. Serve with croquettes or buttered spaetzle