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rabbit stew

Ingredients

shallots 9
garlic 2 clove
parsley 4 sprig
celery (stalk) 1 sprig
thyme 2 sprig
laurel 2 leaf
juniper berries 3
red wine 375 ml
rabbit haunches 800 gram
mushrooms 250 gram
bacon 100 gram
prunes 100 gram
salt 1 pinch
pepper 1 pinch
butter (for baking) 3 tablespoon
vegetable stock 1 cube

Preparation

  1. Peel and chop 2 of the shallots. Peel and crush the garlic cloves. Using kitchen yarn, bind together the parsley, stalk celery, thyme and laurel.
  2. Make a marinade from the wine, herbs, shallots, and garlic. Cut the rabbit haunches at the joints, then marinate them for 12 hours in the fridge.
  3. Peel and halve the remaining shallots. Cut the bacon into cubes, and the mushrooms into quarters. Finely chop the remaining parsley.
  4. Remove the rabbit haunches from the marinade (do keep the marinade, but remove the garlic). Season the meat with pepper and salt.
  5. Fry the bacon in the butter, then remove. Fry the rabbit haunches, then remove. Frey the shallots and the mushrooms until golden.
  6. Add the meat, bacon, marinade, 200 ml of water and the vegetable stock. Leave to simmer for 60 minutes, then remove the meat and herbs, and leave the sauce to thicken for another 10 minutes.
  7. Add the meat back to the pan, then add the prunes. Leave to simmer for another 15 minutes.
    8. Serving suggestionGarnish with parsley, and serve with brussel sprouts and mashed potatoes (au gratin).
    8. Rating: 3.06/5 (18 votes)
    • Rating 3.06/5
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