John Myers
Ingredients for 2 servings:
- 750 g frozen rabbit (1/2 domestic rabbit)
- Wine, white, dry
- olive oil
- 5 juniper berries, ground elder
- 5 grains of pepper, ground
- 2 garlic cloves
- 100 g leek, in pieces
- 1 tsp herbal salt
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes
gluten-free + egg-free + dairy-free
Thaw the rabbit, cover with white wine, and let it rest for 1-2 days. Rinse, dry, and sear it on all sides in hot olive oil. Add the leeks just before the end of the cooking time. Strain the cooking juices with a little water. Place the rabbit, the juices, garlic cloves, and ground pepper and juniper berries into a sieve in a shallow pressure cooker. Cover. When the second ring appears, cook for about 25 minutes. Release the steam, remove the meat, and season the sauce with herb salt. This goes well with dishes such as “sour, spicy, or sweet” (see my recipes), or with rice and vegetables.
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