John Myers
Wild: my Pentecost Rabbit …
The perfect wild: my pentecost rabbit … recipe with a picture and simple step-by-step instructions.
- 500 g Frozen hare meat
- 2 teaspoon Mustard extra hot
- 70 g Smoked bacon in cubes
- 30 g Clarified butter
- 1 size Diced onion
- 1 tablespoon Tomato paste
- 200 ml Red wine
- 2 Bay leaves
- 7 Juniper berries squeezed
- 200 ml Wild fund
- Black pepper from the mill
- Salt
- Place the hare meat in the refrigerator the day before to thaw. Then wash under running water, pat dry thoroughly with kitchen paper and brush with the hot mustard. Preheat a casserole on a low heat.
- Fry the cubes of bacon in a pan, then add the clarified butter and brown the hare all over. When the meat has got a nice color, gradually fry the onion cubes on the side. Transfer the meat to the casserole.
- Add the tomato paste to the onions, toast them briefly, then deglaze with the red wine and also pour the contents of the pan into the casserole. Season with juniper berries, pepper, bay leaves and salt.
- Simmer the roasted ingredients in the pan with the game stock and also add to the “Whitsun rabbit”. Put a lid on and let everything simmer for about 60 to 90 minutes. When the meat is tender, lift it out and keep it warm. Remove the bay leaves.
- Prepare a sauce from the braised juice (the juice can be extended with game stock if more sauce is needed). To do this, mix thoroughly with the hand blender and, if necessary, bind lightly with a little starch.
- Season the sauce to taste, put the meat back in and serve with red cabbage with dumplings. Good Appetite!!
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