John Myers
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Cooking: Rabbits with Thuringian Dumplings
The perfect cooking: rabbits with thuringian dumplings recipe with a picture and simple step-by-step instructions.
Dumplings:
- 1 l Buttermilk
- 5 Juniper berries
- 200 ml Sour cream
- 2 Discs Green bacon
- Salt and pepper
- 2 Bay leaves
- 5 Allspice grains
- 800 ml Poultry stock
- 1 Kg Potatoes
- 2 El Potato starch
- Salt
- 2 Discs Toast
- 30 g Butter
- Wash the rabbit and soak it in buttermilk with bay leaves, allspice and juniper for 2-3 days. Then rinse with salt and pepper, season with bacon and fry in a hot pan, add the stock and cook in the oven for 11/2 to 2 hours at 150 ° C.
- Then put the rabbit on the stove, cut it into pieces, add the sour cream to the stock and boil with a little flour. Put the meat back in and keep it warm in the oven.
Dumplings:
- Peel approx. 400 g potatoes and cook them in salted water. Then remove the potatoes and puree the water.
- Peel the other potatoes and rub them well with a cloth. Now add the boiled potatoes and some of the potato water. Season to taste and add salt if necessary.
- Cut the bread into small cubes and toast in butter until golden.
- Test the dumpling mass which is very soft, then add some starch. Now form dumplings and place the bread cubes in the middle of each dumpling and squeeze firmly. Bring it to the boil in salted water, then turn the stove down and let the dumplings stand for 20 minutes. They are allowed to simmer very gently.
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