Rabbit Goulash with Napkin Dumplings

Summary

Ingredients

• 1 rabbit, whole, approx. 2kg
• olive oil
• 4 onion (s)
• 2 carrot (s)
• 1 slice / s celeriac
• 1 tablespoon tomato paste
• 0.5 teaspoon ½ sugar
• 1 bottle red wine, dry
• 1 ½ liters water
• 1 bay leaf
• 1 tablespoon Herbs Provence
• 4 tomato (s), (vine tomatoes)
• 2 cloves garlic
• 1 teaspoon peppercorns, black
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot
• 3 juniper berries
• 1 tablespoon honey
• 8 cl balsamic vinegar, dark
• cream
• possibly cornstarch

For the vegetables:

• 4 carrot (s)
• 40 g butter
• salt
• sugar
• Parsley, chopped

For the dough:

• 250 g rolls, old ones
• 300 ml milk
• 2 medium egg (s)
• 2 onions)
• 30 g butter
• salt and pepper
• nutmeg
• 2 tablespoon parsley, dried

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Instructions

1. Slice the rabbit, fry the legs, forelegs, back and belly flaps and set aside covered.
2. Chop the rump, neck and chest into small pieces and brown on all sides in the roaster over medium heat. Then add the stewed vegetables and fry them until everything has taken on a strong color. Add tomato paste and sugar, sweat with it, deglaze with red wine and let it boil down until you can hear roasting noises again. Pour red wine again, reduce a little, then fill up with water and add spices. We now put the previously seared parts and the quartered tomatoes in there. Let simmer in a closed pot for 1.5 hours.
3. Remove the good pieces of meat and pour the sauce through a fine sieve and simmer again in an open saucepan until a slightly creamy consistency is achieved.
4. Caramelize the honey in the roaster, deglaze with balsamic vinegar. Let it boil down a little, then add the gravy and refine with a dash of cream.
5. Now the meat can be removed from the rabbit pieces and cut into bite-sized pieces and added to the sauce. If necessary, it can be thickened with a little cornstarch before serving.
6. The carrots:
7. Peel the carrots, cut into 5cm long pieces and quarter. Cut to size with the paring knife, blanch for 10 minutes in boiling salted water and quench in cold water.
8. Just before serving, heat in melted butter with a pinch of salt and a little sugar and sprinkle with finely chopped parsley.
9. The dumplings:
10. Dice the rolls and place in a large bowl.
11. Fry the diced onions in butter until lightly brown.
12. Warm up the milk. Stir in eggs, spices, herbs and onions and pour over the cubes of bread. Let it infuse for 1 hour.
13. Pour the mixture into freezer bags, compress it a little and fold over the protruding part to form a roll. This is wrapped again in aluminum foil and the ends twisted together. Place the roll in boiling water for 40 minutes, after which the dumpling can be removed and served in slices.

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