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Konijn

Rabbit

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes

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