🍽️ Rabbit with Dried Fruit and Mint

Name: Rabbit with Dried Fruit and Mint
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots; 2 Onions; 200 g Celery root; 1 Rabbit (approx. 1,4 kg butchered); Salt; Pepper (from the mill); 3 tbsp Vegetable oil; 250 ml dry white wine; 250 ml Game stock; 4 Juniper berries; 1 tsp Peppercorns; 1 Bay leaf; 100 ml Whipping cream; 150 g Dried plums (pitted); 150 g Apricots (dried); Mint (for garnish)

890 kcal · 30 min · 4 servings

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Ingredients

2 Carrots
2 Onions
200 g Celery root
1 Rabbit (approx. 1,4 kg butchered)
Salt
Pepper (from the mill)
3 tbsp Vegetable oil
250 ml dry white wine
250 ml Game stock
4 Juniper berries
1 tsp Peppercorns
1 Bay leaf
100 ml Whipping cream
150 g Dried plums (pitted)
150 g Apricots (dried)
Mint (for garnish)

Instructions

1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
2. Peel the carrots, onions, and celery.
3. Dice the peeled vegetables into small cubes.
4. Rinse the rabbit pieces under running water.
5. Pat the meat dry with a kitchen towel.
6. Season the meat with salt and pepper.
7. Heat 2 tablespoons of oil in a large pot.
8. Fry the rabbit pieces in the hot oil until golden brown on all sides.
9. Remove the browned meat from the pot and set it aside.
10. Add the remaining oil to the pot with the cooking juices.
11. Fry the prepared vegetables in this fat until they are browned.
12. Deglaze the vegetables with white wine.
13. Add some meat stock.
14. Place the meat back into the sauce.
15. Add juniper berries, peppercorns, and a bay leaf to the sauce.
16. Cover the pot and place it in the oven.
17. Simmer the meat for about 1.5 hours.
18. Add more stock occasionally to prevent it from drying out.
19. Remove the lid about 30 minutes before the end of the cooking time.
20. Let the meat cook in the open sauce.
21. Turn the meat occasionally to ensure even cooking.
22. Remove the cooked meat from the cooking liquid.
23. Wrap the meat in aluminum foil.
24. Let the meat rest in the foil.
25. Strain the sauce through a sieve to smooth it out.
26. Add cream and the dried fruits to the sauce.
27. Let the sauce simmer gently for about 10 minutes.
28. Add more meat stock if necessary.
29. Season the sauce with salt and pepper to taste.
30. Let the meat soak briefly in the finished sauce.
31. Garnish the dish with fresh mint.
32. Serve the rabbit hot.

Nutrition per serving

kcal: 890
Protein: 82 g · Fett/Fat: 45 g · Carbs: 28 g