Rabbit in Red Wine – Creme Fraiche Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, disassembled ready to cook
- 4 onion (s), finely diced
- 2 cloves garlic)
- 0.25 liter ¼ wine, red, dry
- 0.25 liter ¼ broth, (chicken or vegetable broth)
- 2 carrot (s), diced
- 1 piece (s) celery, diced
- 1 tablespoon ajvar
- 1 bay leaf
- 1 cup crème fraîche
- salt
- Pepper, black, ground
- Vegetable oil, for the pan
Print Recipe
Pin Recipe Instructions
- Wash the rabbit parts, pat dry, salt and pepper generously.
- Heat some oil in the roasting pan, add the rabbit parts and fry them briefly, add the diced onions and fry until translucent, add diced carrots and celery dices, either finely dice the garlic cloves and add them or squeeze them through the garlic press and braise them.
- Pour in the red wine, bring to the boil and deglaze with the stock. Add bay leaf.
- Cover the roaster and place in the oven preheated to 180 ° for about 45 - 50 minutes.
- Take out the rabbit parts, cover with aluminum foil (so the meat can rest and relax for a moment). Pass the sauce through a sieve, bring to the boil again, add the creme fraiche, season with salt and pepper.
- Serve the rabbit with the sauce
- We also have boiled potatoes and red cabbage
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