Contents
show
Ingredients
- 750 g Rabbit parts
- 2 Onions
- 3 Garlic cloves
- 3 slices Ginger root
- 5 Carrots
- 1 Fennel bulb
- 4 Potatoes
- 3 tbsp Dijon mustard
- 250 ml Plum wine
- 250 ml Vegetable broth
- 10 Prunes
- Salt pepper
- Berbere spice mix
Instructions
- Dice the onions. Peel the garlic cloves and cut into slices. Cut the carrots and fennel into large pieces, halve or quarter the potatoes - depending on the size.
- Season the rabbit pieces with salt, pepper and strong berber (= spice mixture with paprika, coriander, garlic, ginger, onions, nutmeg, cloves, cayenne pepper, cardamom, fenugreek seeds) and brush with mustard. Then fry the rabbit meat in a little olive oil with onions, garlic and ginger.
- Take the meat out of the roasting pan and add plum wine to the roasting pan, reduce a little and add the vegetable stock. Then add the chopped vegetables and prunes, season a little if necessary and place the meat on top.
- Put the lid on and put the roaster in the oven preheated to 150 ° C (top / bottom heat).
- Fry for an hour, then drizzle the sauce over the meat and cook without the lid for another hour. Turn the meat once and pour the sauce over it.
- When the meat is done, season the vegetables and sauce to taste, possibly adding salt, pepper and mustard.
Nutrition
Serving: 100gCalories: 33kcalCarbohydrates: 5.5gProtein: 0.4gFat: 1g