John Myers
Rabbit Fillet Ragout …
The perfect rabbit fillet ragout … recipe with a picture and simple step-by-step instructions.
- 1000 g Hare fillets
- 2 size Onions
- 30 g Clarified butter
- 50 g Bacon white
- 50 g Streaky bacon
- 1 teaspoon Venison Seasoning **
- 13 Juniper berries squeezed
- 2 Bay leaves
- 200 ml Red wine light
- 300 ml Wild fund
- Food starch
- 100 ml Cream
- Black pepper from the mill
- Salt
- Rinse the hare fillets under cold water, pat dry again thoroughly and then cut into thick slices; Cut the onions into roughly equal pieces and dice the bacon. Preheat a casserole on a very mild heat.
- Heat half of the clarified butter in a large pan and fry half of the meat vigorously, frying half of the bacon cubes. When everything has turned an appetizing brown color, add half of the onions and let them brown too.
- Pour the contents of the pan into the casserole and do the same with the second half of the ingredients. Sprinkle everything with wild spices **, add the juniper berries and bay leaves, simmer the roasting ingredients in the pan with red wine and pour this stock over the meat. Pour in enough game stock until everything is 2/3 covered with liquid.
- Put a lid on and let the fine ragout simmer for about 60 minutes. Thicken slightly with a little mixed cornstarch, if necessary refine with a little cream, season again with pepper and salt and serve with ribbon noodles and red cabbage.
- ** Spices: Mixture for game dishes …
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