John Myers
Bunny in Red Wine …
The perfect bunny in red wine … recipe with a picture and simple step-by-step instructions.
- 500 g Rabbit shoulders
- 500 g Salt and pepper
- 2 tablespoon Extra virgin olive oil
- 50 g Ham cubes
- 1 portion Soup vegetables
- 1 Onion
- 1 tablespoon Tomato paste
- 1 Clove of garlic
- 300 ml Red wine
- 1 teaspoon Venison Seasoning **
- 200 ml Broth
- Rinse the shoulders with cold water and pat dry again thoroughly, then sprinkle with salt and pepper. Dice the onion, soup vegetables and the garlic. Put a casserole in the oven and preheat it to 180 degrees.
- Heat the oil in a frying pan and fry the meat until golden brown, while sizzling the diced ham with the onion on the side. When the desired color is achieved, transfer everything to the casserole. In the remaining pan fat, roast the soup vegetables vigorously, which is important for a hearty sauce.
- Finally, add the tomato paste with the garlic for a minute and deglaze with the red wine, add the game spice **, bring to the boil and pour the entire contents of the pan over the meat. Simmer the roasting set in the pan with the broth and also add to the meat. Cook with the lid on for about 90 minutes.
- Then lift the meat out and cover it and keep it warm in the switched off stove until the sauce is ready. To do this, puree the braised stock with a hand blender and, if more sauce is needed, simply add some more stock. In this case, however, some cornstarch may be used. Season the sauce again to taste and serve with the rabbit meat.
- Goes with a Leipziger Allerlei and side dishes of your choice – I just had potatoes with me because my dear husband loves them so much.
- ** Game spices can be bought ready-made
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