John Myers
Meat: Rabbit
The perfect meat: rabbit recipe with a picture and simple step-by-step instructions.
- 1 piece Rabbit ready to cook
- 30 g Clarified butter
- 1 Cup Red wine tart
- 1 tablespoon Vinegar
- 0,5 liter Vegetable broth
- 1 toe Chopped garlic
- 1 pinch Salt, pepper, marjoram, game spices, own mix
- 1 tablespoon Ham cubes
- 1 piece Chopped onion
- 1 piece Sliced carrots
- 2 piece Bay leaves
- 1 tablespoon Sour cream
- First cut the rabbit in half, separate the forelegs, hind legs, back and stomach, use as required. Wash and dry the meat. With two or three people I only use half the rabbit, the other one I freeze, you can keep it for a good 3 months.
- Sear the rabbit parts in the hot clarified butter, then sauté the onion, diced ham and garlic on a slightly lower heat, adding salt, pepper, marjoram and spice mixture (the recipe for the mixture follows).
- Then I delete the whole thing with the red wine, let it soak in briefly, add the tablespoon of vinegar, then I pour in the vegetable stock. The bay leaves at that.
- I let the whole thing simmer gently over a low heat for about 1 1/2 hours. If necessary, add a little more vegetable stock.
- Remove the meat, strain the sauce through a sieve, thicken with a little cornstarch
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