Wild Rabbit in “Wild” Style

Dishes in "Wild" Style

                                         

Wild Rabbit in “Wild” Style Ingredients - 1,200 g wild rabbit meat (eg. thighs, backbone) - 150 g fat - 80 g onion - 200 g carrots - 100 g parsnip - 80 g flour - 2 g ground pepper - 1 tsp whole pepper - mustard - 2 bay leaves - 200-300 ml sour cream - 1 lemon - sugar - salt - souse Instructions 1. Place the rabbit meat into the souse for 3-4 days. 2. Slice up the veggies and fry them. 3. Add salt, whole pepper, onion, bay leaves, lemon juice and let it boil. 4. Chop up the meat and add it to the mixture. Let it steam. 5. When the meat is soft, remove it from the saucepan. 6. Grind up the veggies along with the gravy. 7. Make a brown roux using 20 g fat, flour and sugar. 8. Add roux to the veggie sauce to thicken it. 9. Flavor with lemon juice and mustard. Add sour cream. 10. Boil it together with the meat for a couple of minutes. previous             next

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