John Myers
Rabbit Shoulders – Game Dish
The perfect rabbit shoulders – game dish recipe with a picture and simple step-by-step instructions.
- 500 g Tk rabbit shoulders
- 1 tablespoon Clarified butter
- 2 tablespoon Ham cubes
- 1 tablespoon Mustard extra hot
- 1 teaspoon Venison Seasoning**
- 2 Diced onions
- 1 tablespoon Tomato paste
- 250 ml Red wine
- 13 bruised Juniper berries
- 1 Disc of the Organic lemon
- 150 ml Vegetable broth
- 1 tablespoon Red currant jelly
- 1 tablespoon Cranberries (glass)
- 1 tablespoon Mixed cornstarch
- 1 tablespoon Salt and pepper
- Rinse the thawed rabbit shoulders with cold water and pat dry again thoroughly, brush with mustard and sprinkle with wild herbs. Preheat the oven to 200 degrees with a roaster.
- Heat the butter lard in a pan and fry the shoulders all over until golden brown, next to them sizzle the ham and onion cubes, because that results in delicious roasting substances for a good sauce. Transfer the browned shoulders to the roaster in the oven.
- Add the tomato paste and the squashed juniper berries to the roasting set in the pan, fry for another 2 minutes and then deglaze with the red wine. Bring to the boil briefly and add the lemon wedge to the meat in the roasting pan. With the vegetable stock, simmer the roasted substances that are still in the pan and pour them into the roasting pan, then cover the dish and cook for 90 to 120 minutes.
- Lift your shoulders out of the stock and keep warm until the sauce is prepared. To do this, bring the bratsud with the currant jelly (or lingonberries) to the boil, puree everything with the hand blender and stir in the mixed cornstarch until creamy. Season the sauce again with salt and pepper, add the rabbit shoulders and let it steep for a few more minutes.
- I served it with small potato dumplings and homemade red cabbage.
- ** Spices: Mixture for game dishes …
Facebook Comments