Rabbit – Brussels sprouts – pot

Ingredients for 4 servings:

• 1 kg rabbit, ready to cook
• 2 onions
• 1 tbsp oil
• Salt and pepper, white
• 1 tsp thyme, dried
• 1 tbsp broth, clear (instant)
• 1 tbsp mustard seeds
• 500 g Brussels sprouts
• 2 small apples, sour
• 500 g potatoes
• 1 tbsp cranberries, from the jar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut up the rabbit, wash, and pat dry. Peel the onions and slice them into thin wedges. Heat oil in a roasting pan and brown the meat and onions until well browned. Season with salt, pepper, and thyme. Deglaze with ½ liter of water and bring to a boil. Stir in the stock and mustard seeds, then cover and simmer over low heat for about 1.5 hours. Trim and wash the Brussels sprouts. Wash, core, and slice the apples. Add the cabbage to the meat about 30 minutes before the end of the cooking time, and the apples about 15 minutes before the end of the cooking time. Peel and wash the potatoes, and cook in salted water for about 20 minutes until tender. Season the rabbit stew with salt, pepper, and cranberries. Serve the potatoes separately.