Mediterranean rabbit with dates

Ingredients for 4 servings:

• 1 kg rabbit, cut up ready to cook
• 400 ml cider
• 1 tsp vegetable broth, granulated
• 8 garlic cloves, finely sliced
• 10 dates, dried, pitted, sliced
• 1 tsp, heaped juniper berries, pink peppercorns, dried sage + rosemary, all ground together
• 1 large onion(s), chopped
• 1 tsp saffron threads
• salt and pepper
• 500 g mushrooms, white fresh
• 1 lemon(s), juice
• olive oil
• some sweet cream
• 2 tbsp sour cream
• possibly flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a sophisticated spice blend

Rub the meat with the ground pink berries, juniper berries, sage, and rosemary, and let it simmer for a while. Heat olive oil in a pan and sear the rabbit pieces all over, season with salt, and season with saffron threads. Transfer to a prepared pressure cooker. Sauté the garlic, onions, and dates in the pan. Deglaze the rabbit pieces with the cider, bring to a boil briefly, and add the contents of the pan. Season with pepper and granulated vegetable stock. Close the pan and cook on high for 20-25 minutes. In the meantime, clean and quarter the mushrooms and squeeze the lemon. Sauté the mushrooms in a little oil in the pan, add a little cream, simmer briefly, and season with salt, pepper, and lemon juice. After the cooking time, open the pan, season the meat juices, thicken with 2 tablespoons of sour cream, and stir in a little more flour if desired. Serve the rabbit meat in the sauce with the mushrooms. Serve with potatoes, baguette, or pasta.