John Myers
Ingredients for 4 servings:
- 500 g rabbit meat, cut into cubes of approx. 20 g each
- 60 g plum(s), dried, cut into ¼
- 60 g apple, sliced
- 2 dl port wine
- 2 dl gravy
- ½ dl sour cream
- 1 m.-sized onion(s)
- 1 tsp mustard (fig)
- 2 cloves garlic
- salt and pepper
- nutmeg
- Ginger
- Thyme
- marjoram
- Paprika powder, sweet
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 40 minutes
Own creation
Marinate the meat in the port wine with the spices for 12 hours. Remove the meat from the marinade, pat dry, sear well, and remove from the pan. In the same pan, sauté the onion and deglaze with the marinade. Add the cooked meat and pour in the meat juices. Simmer over low heat for 1 hour. Remove the meat pieces from the sauce and puree the sauce with a hand blender. Add the thinly sliced apple and cook in the sauce. Then add the meat back in and heat through. Finally, finish with the sour cream. Side dishes: pasta or dried rice.
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