Fried Rabbit Wedauer Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit
- salt and pepper
- 2 tablespoon sunflower oil
- 100 g bacon, fatter, smoked
- 2 carrot (s)
- 1 large onion (s)
- 1 leek
- 2 tomato (s)
- 1 stick (s) celery
- 1 tablespoon tomato paste
- 1 pinch (s) sugar
- 1 bay leaf
- 1 teaspoon marjoram, rubbed
- 200 ml red wine
- 400 ml vegetable stock
- 2 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Dismantle rabbits ready for frying, wash and dry well (you can also take parts).
- Rub all parts well with salt and pepper, thinly coat the top with medium-hot mustard
- Heat rapeseed or sunflower oil with a little bacon (fat bacon only for the flavor, but you can also use a few diced ham, approx. 100 g) and brown the rabbit parts well all around.
- Remove the meat and fry 2 large carrots in pieces, 1 thick onion, diced small, 1 stick of leek, 2 tomatoes, possibly 1 stick of celery in the fat, add 1 tablespoon of tomato paste, a pinch of sugar, 1 bay leaf and a little grated marjoram.
- Deglaze with 200 ml red wine and 400 ml vegetable stock (you can also make it yourself).
- Mix everything well (you can try it now to taste what comes later!).
- Place the rabbit pieces in the saucepan on top of the vegetables, pour a little stock over them, put the lid on and let simmer over low to medium heat for 40 to 45 minutes.
- The meat is done when it pulls back a little on the bones. If you are not expecting any guests, you can try some of the pieces yourself - but be careful, waste is to be expected!
- Take out the meat and puree the vegetables in the pot (you don`t need a sauce thickener!), Then add a little sour cream (1 to 2 tablespoons) and taste it last.
- Roast rabbit was something special in our kitchen plan. The animals were raised totally biologically and ecologically. The food grew in our place by the stream or we took it from the allotment garden. In addition, there was dry fodder and straw from local farmers. The animals were cared for, cared for and slaughtered without stress. Meat was precious back then and we appreciated it because we saw how much work went into keeping the animals.
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