🍽️ Tender Rabbit Stew with Lime and Garlic

Name: Tender Rabbit Stew with Lime and Garlic
Total time: 30 min
Yield: 4 servings
Ingredients: 1 rabbit (kitchen-ready, approx. 1,4 kg); salt; pepper (from the mill); 2 tbsp ghee; 3 shallots; 2 garlic cloves; 1 bay leaf; 0.5 tsp juniper berry; 3 peppercorns; 1 sprig rosemary; 1 sprig tarragon; 3 sprigs lemon thyme; 200 ml dry white wine; 2 stalks leek; 2 tbsp butter; 2 tbsp lime juice; 2 tbsp freshly chopped herbs (rosemary, tarragon, lemon thyme); 1 untreated lime (cut into wedges)

778 kcal · 30 min · 4 servings

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Ingredients

1 rabbit (kitchen-ready, approx. 1,4 kg)
salt
pepper (from the mill)
2 tbsp ghee
3 shallots
2 garlic cloves
1 bay leaf
0.5 tsp juniper berry
3 peppercorns
1 sprig rosemary
1 sprig tarragon
3 sprigs lemon thyme
200 ml dry white wine
2 stalks leek
2 tbsp butter
2 tbsp lime juice
2 tbsp freshly chopped herbs (rosemary, tarragon, lemon thyme)
1 untreated lime (cut into wedges)

Instructions

1. Rinse the rabbit meat under running water and then pat it completely dry with a kitchen towel.
2. Cut the rabbit into 8 to 10 equal pieces.
3. Season all meat pieces generously with salt and freshly ground pepper.
4. Heat ghee in a large, heat-resistant casserole dish and fry the meat pieces in batches until they are golden brown on all sides.
5. Remove the browned meat from the pot and set it aside on a plate.
6. Peel the shallots and garlic and chop both ingredients very finely.
7. Sauté the chopped shallots and garlic in the remaining fat for a short time until they are soft and translucent.
8. Deglaze the pot with the wine by pouring it in and scraping up any browned bits from the bottom.
9. Return the rabbit pieces, the fresh herb sprigs, and the spices to the pot.
10. Season the sauce again with salt and pepper to taste.
11. Simmer the dish over medium heat with the lid closed for 45 to 50 minutes.
12. Remove the lid 15 minutes before the end of the cooking time to allow the sauce to thicken.
13. Halve the leek lengthwise, remove the tough ends, and cut it into thin strips.
14. Melt butter in a separate pan and fry the leek strips, turning them occasionally.
15. Deglaze the leek with the lime juice and season with salt and pepper.
16. Divide the warm leek among preheated plates.
17. Place the finished rabbit pieces on top of the leek.
18. Garnish the dish with fresh herbs and lime wedges and serve immediately.

Nutrition per serving

kcal: 778
Protein: 81 g · Fett/Fat: 43 g · Carbs: 7 g