Braised rabbit

Braised rabbit

Total: 14 hr | Active: 50 Min.
lactose-free, gluten-free
Nutritional value / people: 398 kcal
, Fat: 15 g
, Carbohydrate: 26 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate

4 dl red wine (e.g. Merlot)
2 dl balsamic vinegar
1 ⅕ kg rabbit ragout
400 g carrots, cut into pieces
2 garlic cloves, cut into slices
3 sprigs rosemary
some juniper berries, crushed
1 bay leaf

To fry

oil for frying
3 shallots, cut in half
1 tsp salt
a little pepper

To braise

2 tbsp honey
300 g tomatoes, peeled, deseeded, diced
1 tbsp brown Maizena Express cornflour
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How it's done

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To marinate

Pour the wine and balsamic into a large bowl. Add the meat and all the other ingredients up to and including the bay leaf, cover and marinate in the fridge for approx. 12 hrs. Remove the meat and vegetables approx. 30 mins. before cooking, pat dry, set aside the marinade.

To fry

Heat the oil in a cooking pot. Season the meat and vegetables, brown in batches for approx. 5 mins. each along with the shallots, remove.

To braise

Pour the reserved marinade through a sieve into the cooking pot, loosen any bits that have stuck to the bottom, add the honey, bring to the boil. Reduce the sauce to half the amount, turn down the heat. Return the meat and shallots to the pot, cover and braise over a low heat for approx. 45 mins. Remove the lid, add the tomatoes and cook (uncovered) for approx. 15 mins. Remove the meat and vegetables, keep warm. Simmer the sauce for approx. 10 mins. Stir the cornflour into the hot sauce, cook for approx. 1 min. Return the meat and vegetables to the pot.

Good to know
Serve with: Polenta

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