Roasted Rabbit
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 15 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 wild rabbit
- 1 liter buttermilk
- 0.5 ½ cup vinegar
- 3 bay leaves
- 5 juniper berries
- 1 bunch soup greens
- 2 onions)
- 1 large clove garlic
- 0.5 liter ½ red wine
- 1 glass game stock
- 1 cup crème fraîche or cream
Print Recipe
Pin Recipe Instructions
- First cut up the rabbit, remove the skin, etc.
- If necessary, let it rest in the TK for a few weeks. I did so because the rabbit was very fresh.
- Then use 1 liter of buttermilk, 1/2 cup of vinegar, bay leaves and juniper berries to make a marinade and let the rabbit soak for 12 hours.
- Pat dry, season with salt and pepper and fry in clarified butter on all sides, remove. Fry the soup greens, onions and garlic cut into small pieces in the frying residue, add the meat parts again, pour on red wine.
- At 130 ° - 150 ° in the pipe (circulating air), add the game stock after 1 hour, let it simmer gently for at least 1 hour, pour over it often.
- Then remove the meat, puree the roast juices, add the creme fraiche or cream, and season if necessary.
- There were also bacon and red cabbage packets:
- Let the red cabbage leaves simmer for approx. 10 minutes, rinse with cold water. Roll up tightly and wrap tightly with bacon, then fry in hot clarified butter.
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