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Rabbit in red wine

updated

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Ingredients for 3 servings:

  • 1 rabbit
  • 50 g spice mix (seasoning mix 1)
  • 50 g spice mix (seasoning mix 3)
  • 1 bunch of soup vegetables
  • 1 tbsp tomato paste
  • ½ liter beef stock
  • 1 bottle of red wine
  • 10 black peppercorns
  • 3 juniper berries
  • 3 allspice berries
  • 1 bay leaf
  • 4 tbsp oil

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 1 day 3 hours 5 minutes

Cut the rabbit into pieces and rub it generously with the seasoning. Let it marinate overnight, then brown it in oil. Remove the rabbit pieces and sauté the vegetables with tomato paste. Deglaze with 1 bottle of red wine and 1/2 liter of beef stock. Place the rabbit pieces on top and simmer for 2 hours. Strain the sauce and thicken if necessary. Serve with dumplings/spätzle and red cabbage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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