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Braised rabbit
50 m active | 14 h total
Nutrition facts per serving:
  • Energy in kcal about 398
  • Fat about 15g
  • Carbohydrates about 26g
  • Protein about 32g
This is needed
This is needed for 4 people
To marinate
  • 4 dl red wine (e.g. Merlot)
  • 2 dl balsamic vinegar
  • 2 garlic clove, cut into slices
  • 1.2 kg rabbit ragout
  • 400 g carrots, cut into pieces
  • 3 sprigs rosemary
  • 1 bay leaf
  • some juniper berry, crushed
To fry
  • 3 shallot, cut in half
  • oil for frying
  • a little pepper
  • 1 tsp salt
To braise
  • 300 g tomato, peeled, deseeded, diced
  • 2 tbsp honey
  • 1 tbsp brown Maizena Express cornflour
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And that's how it's done
And that's how it's done
To marinate
Pour the wine and balsamic into a large bowl. Add the meat and all the other ingredients up to and including the bay leaf, cover and marinate in the fridge for approx. 12 hrs. Remove the meat and vegetables approx. 30 mins. before cooking, pat dry, set aside the marinade.
To fry
Heat the oil in a cooking pot. Season the meat and vegetables, brown in batches for approx. 5 mins. each along with the shallots, remove.
To braise
Pour the reserved marinade through a sieve into the cooking pot, loosen any bits that have stuck to the bottom, add the honey, bring to the boil. Reduce the sauce to half the amount, turn down the heat. Return the meat and shallots to the pot, cover and braise over a low heat for approx. 45 mins. Remove the lid, add the tomatoes and cook (uncovered) for approx. 15 mins. Remove the meat and vegetables, keep warm. Simmer the sauce for approx. 10 mins. Stir the cornflour into the hot sauce, cook for approx. 1 min. Return the meat and vegetables to the pot.