Being a typically tough meat, this recipe is a great way to prepare rabbit and other game.
Takes 90 mins.
Makes 6 servings.
Put the rabbit pieces into a dish along with the marinade ingredients. Cover the dish and leave it for at least 6 hours, or overnight if possible.
Marinade |
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| 1 | rabbit | cleaned, in pieces |
| 0.5 l | dry white wine | |
| 2 Tbsp | white wine vinegar | or similar |
| 1 | onions | chopped |
| 1 | carrots | chopped |
| 2 sticks | celery | chopped |
| 1 tsp | peppercorns | |
Cooking |
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| 30 g | butter | |
| 3 Tbsp | vegetable oil | or similar, for frying |
| 1 Tbsp | flour | |
| 0.5 cups | milk | |
| salt | ||
| pepper | ||
Remove the rabbit pieces from the marinade and dry them off with paper towels. Put the butter and oil in a pan and brown the rabbit on both sides. Spoon in about half of the marinade over the meat. Reduce heat and cover the pan. Let it simmer for about half an hour to 45 mins. Check it every so often, keeping the meat moist. If it starts to dry out, add more marinade (or water) and consider reducing heat further. Turn the rabbit pieces over and add the rest of the marinade, including the vegetables. Cook for another 45 mins, or until the marinade has reduced to a sort of sauce. Now for the gravy. Remove the rabbit pieces from the pan and add the flour. Mix it around (use a steel whisk if you're not using a teflon pan) until it has become one with the vegetables and sauce. Keep adding milk slowly while stirring until it reaches gravy-esque consistency. Add salt and pepper to taste.