Rabbit stew with morels and spring onions
easy
75 mins
75 mins
Ingredients
- 1 bag (25 g) dried morels
- 1 (approx. 1.5 kg) ready-to-cook rabbit
- 1 Onion
- 50 g streaky smoked bacon
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 30 g clarified butter
- 1/8 l White wine
- 1/8 l clear chicken stock (instant)
- 1 collar Spring onions
- 200 g Whipped cream
- 4 TABLESPOONS sauce thickener
- 7-10 Tbsp Lemon juice
- 3 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 300 g Flour
Directions
- 1
Wash morels, soak in 1/4 litre of water for 2-3 hours. Wash rabbits, dab dry with kitchen paper and divide into about 8 pieces. Peel and finely chop the onion. Dice bacon
- 2
Rub the rabbit with salt and pepper. Heat clarified butter in a roasting pan, fry the diced bacon and onion until transparent and fry the rabbit pieces all around. Deglaze with wine and chicken soup and let everything stew covered at medium heat for about 45 minutes.
- 3
In the meantime, drain the morels, collecting the liquid. Clean and wash the spring onions and cut them into large pieces. Halfway through cooking, add cream and morels with the liquid to the rabbit.
- 4
5 minutes before the end of the cooking time, add the spring onions and cook. Bring to the boil, stir in the sauce thickener and season to taste with salt, pepper and lemon juice. For the spaetzle, whisk eggs, 1/8 litre water, salt and nutmeg.
- 5
Stir in the flour with the whisks of the hand mixer. Beat the dough with a mixing spoon until the dough starts to bubble. Put some dough on a wooden board, smooth it down and scrape small spaetzle with a knife directly into the boiling salted water.
- 6
Cook in portions for 3-4 minutes. Drain. Pass the spaetzle to the rabbit stew.
Nutrition Facts
1160 kcal
69 g
60 g
79 g
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