John Myers
Contents
show
Ingredients
- 1 Wild rabbit parts TK
- 1 pinch Finely ground macadamia salt
- 2 tbsp Olive oil
- 2 Rosemary sprigs
- 1 Bay leaf
- 75 g Sour cream
- 125 ml Semi-Dry white wine
- 1 tbsp Tomato paste
- 1 Finely chopped onion
- 2 Garlic cloves finely chopped
- 125 ml Wild stock own production
- 0,5 tsp Saffron powder
- 1 pinch Sweet paprika powder
- 1 pinch Cayenne powder
Instructions
- The thawed hare parts (were from my hunter friend), rub with the spice and fry all around in the oil, take out of the casserole and keep warm.
- Sauté the onion and garlic in the frying fat, add and fry the tomato paste and deglaze with the wine and stock.
- Now place the rabbit pieces in the saucepan and let simmer for about 50 minutes over a low heat. Add the bay leaves and rosemary sprigs for the last 15 minutes and season.
- When the rabbit pieces are soft, sieve the sauce roughly and add the sour cream. Bring everything to the boil again and season to taste.
- The salad was a leftover salad, which was still in stock. Some tuna, endive, cabbage leaves, carrots, radiccio, cucumber, paprika, corn.
- I made the dressing from lime juice, red onion, light soy sauce, mustard, a little sour cream, sugar, fresh herbs and spices. There were boiled potatoes with it.
Nutrition
Serving: 100gCalories: 279kcalCarbohydrates: 4.4gProtein: 1.5gFat: 25.7g
