Swabian Rabbit Grandma`s Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 50 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, ready to cook
- 1 bunch soup vegetables
- 1 onion (s)
- Frying oil
- 1 tablespoon tomato paste
- 1 teaspoon mustard
- 1 bay leaf
- 5 juniper berries
- 1 glass poultry stock
- 70 ml heavy cream
- 0.4 liters beer, dark
- 200 ml red wine (Trollinger with Lemberger)
- cornstarch
- 1 teaspoon paprika powder
- salt and pepper
- 1 stalk lovage, fresh
- vegetable broth
Print Recipe
Pin Recipe Instructions
- Pat the rabbit (without offal) dry, cut up (leg, mallet, back, breast with a cloth). Finely dice the onion, cut the soup vegetables into large pieces and set aside.
- Heat the frying oil in a large roasting pan, fry the individual rabbit parts briefly but sharply on all sides. Take out of the roaster and keep warm (cover).
- Fry the onion in the roasting pan, briefly roast the soup vegetables and tomato paste. Deglaze with poultry stock, add beer and wine. Add the lovage, bay leaf and juniper.
- Heat and place the rabbit pieces inside. If not covered, top up with vegetable stock.
- Let it stew for about 1 hour and 10 minutes with the lid closed.
- Preheat the oven to 200 degrees with a grill.
- Take the rabbit pieces out of the sauce and fry them on a baking sheet on the middle rack for about 15 minutes.
- In the meantime, fish the vegetables out of the sauce. Season the sauce with mustard, cream, pepper and salt, cook openly and / or thicken with cornstarch (but be sure to stir this into some wine beforehand).
- Serve with spaetzle and salad (field salad).
- Classic Sunday or Easter meal.
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