John Myers
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My wild Buttermilk Rabbit
The perfect my wild buttermilk rabbit recipe with a picture and simple step-by-step instructions.
- 1,3 kg Rabbits
- 1 bunch Root vegetable
- 1 piece Onion
- 1 bunch Fresh rosemary
- 1 pack Venison Seasoning
- 2 piece Bay leaf
- 1 tsp Juniper berries
- 1 tsp Cloves
- 1 tsp Colorful peppercorns
- 1 liter Buttermilk
- 400 Milliliters Game stock or meat broth
- 400 Milliliters Red wine
Preparation:
- Divide the fresh rabbit, wash and pat dry. Season the rabbit pieces with salt and pepper and place in a large bowl. Add the spice mixture and bay leaf and pour the buttermilk over it. Close or cover the whole thing well and marinate for at least 2 days.
Preparation:
- Wash and dice the root vegetables, cut the onions into large pieces. Fry the marinated meat well in hot fat with the rosemary, I sear the meat individually. When all the meat is seared, the root vegetables and the onion are briefly roasted in the pan and deglazed with a little red wine. Put some of the vegetables in the Römertopf and add the meat with the rosemary sprigs and vegetables, as well as the remaining spices. The whole thing is then infused with the rest of the red wine and the game stock and goes into the oven for a good 90 minutes at 160 ° C top / bottom heat. Please keep 250 ml of the buttermilk marinade, we need it for the sauce!
- Take the meat out of the Roman pot, strain the sauce with the vegetables. The meat can be put back in the Roman pot to rest. Warm the sauce, fill it with the buttermilk marinade, season with salt and pepper and, if necessary, thicken with a little starch. If the buttermilk makes the sauce taste too sour, add either less buttermilk or a little honey to the sauce.
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