Braised rabbit

Ingredients for 3 servings:

• 1 rabbit, cut up
• 1 handful of vegetables (carrots, celery, leek) diced
• 2 bay leaves
• 2 onions, diced
• 4 clove(s) garlic, squeezed
• some oil for frying
• some salt and pepper
• Sugar
• 750 ml meat broth
• 250 ml red wine
• 1 can chanterelles, drained weight 455 g
• 125 ml cream or cremefine for cooking
• possibly broth
• possibly sauce thickener, dark

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with strong chanterelle sauce

Rub the outside of the rabbit pieces with salt and pepper and sear on all sides in hot oil in a roasting pan, then remove from the pan. Sauté the onions, soup vegetables, bay leaves, and garlic in the frying fat. Pour in the stock and red wine, season with salt, pepper, and a pinch of sugar. Add the rabbit pieces to the sauce and simmer over medium heat for 80 minutes. Then remove the rabbit pieces, remove the bay leaves, and finely purée the sauce with the vegetables. Add the cream and the drained mushrooms. Depending on how much soup vegetables you used, you may need to add a little more stock or thicken it slightly with a sauce thickener. I always use so many vegetables (especially celery for flavor) that I need to add more stock. Serve the rabbit pieces with the sauce—we serve it with red cabbage and dumplings.