John Myers
Ingredients for 4 servings:
- 1 hare or rabbit, ready to cook
- 1 liter buttermilk
- 70 ml vinegar
- 150 g smoked bacon
- 1 onion(s)
- ¾ liter meat broth
- 1 tbsp currant jelly
- 2 tbsp vinegar
- 1 tsp horseradish, grated
- ¼ liter cream
- 100 g carrot(s), steamed
- 2 large gherkins
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours
Wild
Cut the rabbit into 6 pieces and marinate for 24 hours in buttermilk to which half a cup of vinegar has been added. The next day, wash and dry the meat. Season well with salt and pepper and sear it well on all sides in the diced bacon and diced onion. Add broth and simmer for about 1 1/2 hours. Remove the meat from the broth. Stir the currant jelly, vinegar, horseradish, and cream into the cooking liquid. Return the meat to the pot with the carrots and sliced cucumbers. Thicken the sauce with cornstarch if desired. I recommend dumplings as a side dish.
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