Stewed Rabbit with Potato Purée


1hr 30m
Preparation/cooking time: ca. 30m + Braise: ca. 60m

Servings
For 4 people


Nutritional Information

Contains 516 Kcal, 35g Protein, 9g Carbohydrates, 19g Fat


Ingredients

  • 1.2 kg rabbit ragout
  • a little pepper
  • 0.5 tsp. salt
  • a little white flour
  • clarified butter to fry
  • 75 g diced bacon
  • 1 stick celery, cut into pieces
  • 1 onion, cut into quarters
  • 3 dl meat bouillon
  • 2 dl Marsala wine
  • 2 bay leaves
  • 3 sprig oregano

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Instructions

  • Season the meat and place the flour in a deep bowl. Heat the clarified butter in a pan. Turn the meat in the flour, shake off the excess and brown, in batches, for approx. 3 mins. each batch, remove. Briefly fry the bacon, celery and onion, then return the meat to the pan. Add the meat stock with the oregano, season, bring to the boil, cover and braise for about an hour over a low heat. Remove the bay leaves.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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