Rabbit / Hare with Cranberry Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit or hare (field or stable hare), ready to cook
- 3 tablespoon oil
- salt and pepper
- 3 tablespoon mustard, sweeter, coarser
- 250 ml red wine, stronger
- 200 ml sweet cream
- 1 teaspoon pepper, green, from the glass
- 1 tablespoon cornstarch
- 2 tablespoon cranberries from the glass
Print Recipe
Pin Recipe Instructions
- Carve the rabbit. Wash the parts and pat dry. Sauté well all over in hot oil, then season with salt, pepper and brush with the coarse, sweet mustard. Place the rabbit pieces in a flat baking dish and pour the red wine over them.
- Cook for 40 minutes at 200 ° C top / bottom heat in the preheated oven, then cover and cook for another 10 minutes. Keep the meat warm after cooking.
- Sieve the stock. Add the cream to the stock and bring to the boil. Bind with a little cornstarch mixed in water. Season the sauce with green pepper and the cranberries.
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