`Hase` (Rabbit) in Orange-Root Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 rabbit, cut into parts
- 1 bunch vegetables, roots (celery, carrots, etc.)
- 500 ml broth
- 1 tablespoon cranberries
- 0.5 teaspoon ½ capers
- 250 ml sweet cream
- White wine, dry
- Flour
- 1 bay leaf
- 3 carnation (s)
- some thyme
- salt and pepper
- oil
- 2 oranges, peeled
Print Recipe
Pin Recipe Instructions
- Mix together oil, salt and pepper and rub the rabbit parts with it. Peel and cut the roots. Let the cut roots, bay leaf, cloves and thyme in the soup boil for about 15 minutes.
- During this time, briefly sear the parts on all sides. Then place in an oven dish and pour the stock and roots over it. Put orange slices between the meat. Fry in the oven for about 1 hour at 180 ° C.
- Then remove the meat and keep it warm. Strain the sauce and pour it into a saucepan. Mix the sweet cream with a little flour and add to the sauce.
- Stir in the finely chopped capers, cranberries and wine and bring to the boil again. If the sauce is still too thin, thicken again with flour.
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