Name: Rabbit
Prep time: 15 min
Cook time: 105 min
Ingredients: 25 g Butter; 4 Rabbit legs; Salt&pepper; 250 g Veggie mix for veggie soup (Carrots, leak, cauliflower, broccoli, cellery, bell pepper); 40 g Flour; 250 ml Sweet wine (I used red, but can be white); 400 ml Fond of game (Vildtfond); 50 g Mustard; 2 g Bay leaves; 1 stick Cinnamon; 250 g dried plums (let it soak in water for 10 minutes)

Rabbit

Print Recipe

Prep Time 15

Cook Time 1 45

Ingredients

25 g Butter
4 Rabbit legs
Salt&pepper
250 g Veggie mix for veggie soup Carrots, leak, cauliflower, broccoli, cellery, bell pepper
40 g Flour
250 ml Sweet wine I used red, but can be white
400 ml Fond of game Vildtfond
50 g Mustard
2 g Bay leaves
1 stick Cinnamon
250 g dried plums let it soak in water for 10 minutes

Instructions

Heat the butter in a frying pan
Rub the rabbit legs dry with some paper towels
Sprinkle salt and pepper on the rabbit
Fry rabbit in 5 minutes until brown all around
Take the rabbit out of the pan and add the soup veggies to the pan
Fry for 3 minutes in the fat until the veggies start to get some colour
Sprinkle the flour over the veggies, stir for about 1 minute
add the wine, stir well until the sauce starts to bind
Add mustard and stir
Add bay leaves, cinnamon and plums, stir and put the rabbit back in the pan
Put the rabbit under the sauce as much as possible
Let it simmer for 1,5 hour on very low heat
Remove the bay leaves and cinnamon
Divide the rabbit over the plates
Add salt and pepper to flavour the sauce