Rabbit ragout

Ingredients for 2 servings:

• 400 g rabbit meat
• 500 ml red wine
• 100 ml Calvados
• 1 pack of sauce powder (gravy powder)
• 300 ml water
• 2 onions, red
• 3 garlic cloves
• 6 carrots
• 1 large sweet potato(s)
• 1 tsp, heaped cherry jam
• 1 tsp, heaped peppercorns, red
• 3 bay leaves
• salt and pepper
• Rosemary, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

from the Dutch oven

Remove the rabbit meat from the bone and cut into bite-sized pieces, removing any fat, silver skin, and tendons. Using a garlic press, press a clove of garlic over the meat. Season the meat with salt and pepper and chill for about 30 minutes. Mix the red wine with Calvados, water, and sauce powder. Add the peppercorns, rosemary, and bay leaves and let it soften. Peel, halve, and slice the onions and two cloves of garlic. Sauté everything in the Dutch oven with the meat until browned. Meanwhile, peel the carrots and sweet potato and cut them into large pieces. Once the meat is well seared, add the carrots first and then pour the sauce mixture through a sieve into the meat. Cover the Dutch oven and simmer for about 15 minutes. Add the potatoes and cherry jam and simmer for another 15 minutes. Serve the dish hot. Dutch ovens are typically designed to be used over coals. The Dutch oven is placed directly on the coals, and once all the ingredients have been added, the lid is put on and the coals are placed on top. The Dutch oven can also be used on a gas stove. A constant heat of approximately 200 degrees Celsius should be maintained and the lid should be closed.