John Myers
Bunny in Roman Pot
The perfect bunny in roman pot recipe with a picture and simple step-by-step instructions.
- 600 g Wild hare meat
- 10 g Dried porcini mushrooms
- 150 ml Water warm
- 1 tablespoon Tomato paste
- 1 tablespoon Flour
- 1 tablespoon Cranberries / glass
- 3 tablespoon Water
- 150 g Carrots
- 100 g Fresh celery
- 2 small Onions
- 50 g Smoked bacon
- 50 g Bacon cubes
- 1 half a teaspoon Salt
- 1 half a teaspoon Pepper
- 1 teaspoon Venison Seasoning **
- 1 Bay leaf
- 3 Tips of fresh Rosemary
- 250 ml Red wine
- Preliminary work: water the Roman pot; Rinse the rabbit meat (I had shoulders) under cold water and peel it if necessary; soak the boletus in warm water and set aside; Mix the tomato paste, flour and cranberries with 3 tablespoons of water until smooth; Dice carrots, celery and onions; also cut the bacon with bacon into cubes.
- Preparation 2: Put the carrots with celery and onions in the soaked römi, add the soaked mushrooms with the liquid and the mixture of tomato paste, flour and cranberries, season with salt and pepper, then place the pieces of meat on top. Sprinkle these with the wild spice mixture ** and sprinkle with the bacon and bacon cubes.
- Finally slide the bay leaf in between, add the rosemary tips, pour in the red wine and close the pot with the lid.
- Put in the cold oven, set 220 degrees and leave everything else to the Römertopf for 2 hours (that’s 120 minutes).
- The dish is now ready to serve … I put the pieces of meat in the switched-off stove to keep them warm and pureed the sauce in a small saucepan with a little broth to make the sauce even more liquid. Yes, that happens too, which is why I usually only tie my sauces shortly before serving.
- There was also … what else? … dumplings and red cabbage!
- ** Spices: Mixture for game dishes …
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