John Myers
Contents
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Ingredients
For the meat:
- 500 g Frozen rabbit shoulders
- 2 teaspoon Dijon mustard
- 2 teaspoon Seasoned pepper
- 1 tablespoon Diced pork belly
- 20 g Clarified butter
- 1 size Diced onion
- 2 teaspoon Tomato paste
- 150 ml Red wine strong
- 250 ml Broth or game stock
- 1 teaspoon Wild spice mix **
For the mushrooms:
- 10 g Butter
- 300 g Fresh chanterelles
For the sauce:
- 1 tablespoon Mixed cornstarch
- Or sauce thickener dark
- 1 shot Cream to refine
Instructions
- Rinse the thawed rabbit shoulders under running water and pat dry thoroughly. Brush with Dijon mustard and then sprinkle with seasoned pepper.
- Fry the diced pork belly in a roaster, fish out the crispy greaves with a spoon and set aside. Add the clarified butter to the bacon and fry the pieces of meat in a nice brown all over.
- Gradually sprinkle on the diced onions - this will stop the browning a little and later make a particularly hearty sauce. When everything is well browned, roast the tomato paste for half a minute and mix with the red wine and broth or. Deglaze the game stock.
- Season with wild game spices and gently cook the meat covered for about 90 minutes. During this time, sweat the chanterelles quickly in a lightly buttered pan until they start to fry, season with two pinches of salt, add the greaves that have been set aside and add everything to the meat for the last 15 minutes and cook through there.
- Lightly thicken the braised stock into a sauce, season to taste again and add a dash of cream to taste. I served my rabbit meat in chanterelle sauce with parsley spaetzle and a variety of Leipziger Allerlei. This simple dish was absolutely "suitable for Sundays".
- ** Spices: Mixture for game dishes ...
Nutrition
Serving: 100gCalories: 131kcalCarbohydrates: 0.7gProtein: 2.4gFat: 13.4g
