Braised rabbit

Ingredients for 4 servings:

• 1 rabbit(s)
• 500 ml beef broth
• 125 ml white wine
• 800 g root vegetables
• 3 onions
• 3 garlic cloves
• 1 lemon slice(s), organic
• some flour
• ½ cup cream
• 1 tbsp cranberry jam
• 1 bay leaf
• some juniper berries
• salt and pepper
• marjoram
• Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Cut the rabbit into portions, season generously with salt and pepper, and dust with flour. Heat the clarified butter in a large pot and brown each rabbit piece, one at a time. Then place the meat on a plate. Pour in the white wine and beef broth to a depth of about 2-3 cm, let it boil, and scrape up any browned bits from the bottom. Don’t over-chop the root vegetables, chop the onions coarsely, and place them in the pot along with the whole garlic cloves, a thick slice of lemon, spices, a generous dollop of cranberries, and the meat. Cover the pot and simmer gently for about 1 hour at low heat. Stir occasionally and add a little more liquid if needed. Then remove the meat and keep warm. Remove the bay leaf and lemon slice and blend the liquid in the pot with the cream to make a smooth sauce. This goes well with all kinds of potato preparations, such as baked potatoes or mashed potatoes. What’s particularly special about rabbit meat is that it’s very well tolerated, even by small children. Many allergy sufferers also rely on this mild and gentle, yet flavorful meat. This makes rabbit a truly wonderful family dish.