Chilli – Cinnamon – Rabbit
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 rabbit, ready to cook, approx. .5 kg
- 1 piece (s) celeriac, about 00 gr
- 2 carrot (s)
- 3 chilli pepper (s), pickled red
- 1 bay leaf
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ salt
- Black pepper from the mill
- 1 teaspoon oregano, dried
- 0.25 liter ¼ wine, red, drier
- 0.5 teaspoon ½ juniper berries
- 5 clove (s)
- 3 clove (s) garlic
- 2 small onions
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash, skin, remove fat and cut rabbits. I separated the legs and legs from the back and then divided the rest into small portions.
- Put the rabbit pieces in an ovenproof dish, season with salt, pepper and cinnamon. Pour the red wine over it (I was a little generous).
- Peel the garlic and cut into slices, add the juniper berries, cloves and chilli and cover and marinate in the fridge overnight.
- The next day I braised the rabbit in the oven for 1 hour in the morning at 180 degrees - covered with aluminum foil - and was only able to braise it the next evening (due to lack of time).
- To do this, cut the celery into wafer-thin slices, halve the carrots once, then cut into strips, put the onions in quarters, the dried oregano (I had whole branches from Portugal) on the rabbit and add 1 bay leaf. If you like, you can drizzle a few drops of good olive oil over it. Cover and cook the rabbit in the oven at 150 degrees for another hour.
- The combination of chilli and cinnamon is super delicious and the involuntary delay has made the rabbit tender as butter.
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