John Myers
Braised Rabbit (our Style), on Snow Peas and Celery-potato Ragout
The perfect braised rabbit (our style), on snow peas and celery-potato ragout recipe with a picture and simple step-by-step instructions.
- 1 piece Ready-To-Cook rabbit
- 200 gr Fat bacon, finely diced
- 0,25 ltr Meatsoup
- Salt pepper
- 30 gr Butter in flakes
- 200 gr Sugar snap
- Salt pepper
- 1 piece Celery bulb, small
- 4 piece Potatoes large, waxy
- 0,5 bunch Chives
- 0,5 cups Creme fraiche Cheese
- Remove the thin skin (if any) from the rabbit, wash it off and pat it dry. Cut the rabbit into fore, hind and back legs. Leave the fat bacon finely diced in a saucepan, then salt and pepper the rabbit pieces and fry them all over in the leftover bacon.
- Deglaze with a little broth, put flakes of butter on the rabbit pieces and cook in the oven at 180 degrees for about 60 minutes (cooking test!). In between, pour the frying liquid over and over again, if necessary, add a little more stock. As soon as the rabbit is done, season to taste and, if you like, you can thicken the sauce a little with cornstarch.
- Remove the threads from the sugar snap peas, cook in lightly salted water until firm to the bite, then drain. Melt some butter in a saucepan, season the snow peas a little and keep warm.
- Peel the celery, cut into large cubes and cook in salted water as well. Do the same with the potatoes. Drain both well in a colander and put them back in a saucepan. Coarsely mash both together with the potato masher (you should still see the potato and celery pieces) and add the créme fraiche. Finally with chopped
- Refine the chives and, if necessary, add salt and pepper to taste.
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