for 4 person

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 sprig	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

How it's done

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.

Show complete recipe