Rabbit Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 rabbit runs
- 2 rabbit leg (s)
- salt and pepper
- 2 tablespoons oil
- 80 g bacon, diced
- 4 tablespoon soup vegetables (frozen)
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 600 ml game stock
- 100 ml red wine, drier, stronger
- Juniper berry
- Thyme, rubbed
- 100 ml cream
- 2 tablespoon crème fraîche
- 100 g mushrooms, sliced
- 30 g butter
Print Recipe
Pin Recipe Instructions
- Salt, pepper and fry the rabbit legs and legs well in the oil. Add the bacon and the soup vegetables and cook for another 4 - 5 minutes.
- Stir in the tomato paste and dust with flour. Add the juniper berries and thyme and season well with salt and pepper. Pour in the game stock and red wine and cover and let simmer gently for about 30 minutes.
- Then remove the legs and legs, detach the meat from the bones and cut into small, bite-sized pieces. Pass the soup through a sieve and bring to the boil again. The meat can be cooked again briefly.
- Sear the cut mushrooms in a pan and add the butter. Now stir the cream and creme fraîche into the soup, add the mushrooms. Heat again briefly, but do not boil any more.
- Serve hot. To garnish, add a dollop of whipped cream and a sprig of thyme or some cranberries.
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