Rabbit Stew

Name: Rabbit Stew
Ingredients: 2 None carrots, peeled and sliced; 1 None onion, peeled and finely diced; 6 None juniper berries; 1 None bay leaf; 2 None cloves; 5 None peppercorns; 1 sprig rosemary; 3/4 cup red wine vinegar; 1 None oven-ready wild rabbit (about 2 2/3 lbs), cut into pieces; 2 oz smoked bacon, diced; 2 tbsp oil; 1 cup chicken or vegetable stock; 2 tbsp butter or margarine; 3 tbsp all-purpose flour; 1 tsp sugar; 1 cup red wine; 1/2 cup sour cream

17 ingredients

3 steps

Ingredients

2 None carrots, peeled and sliced
1 None onion, peeled and finely diced
6 None juniper berries
1 None bay leaf
2 None cloves
5 None peppercorns
1 sprig rosemary
3/4 cup red wine vinegar
1 None oven-ready wild rabbit (about 2 2/3 lbs), cut into pieces
2 oz smoked bacon, diced
2 tbsp oil
1 cup chicken or vegetable stock
2 tbsp butter or margarine
3 tbsp all-purpose flour
1 tsp sugar
1 cup red wine
1/2 cup sour cream

Directions

1

Put the carrots, onion, juniper berries, bay leaf, cloves, peppercorns, rosemary and salt in a large bowl with the red wine vinegar. Add the rabbit pieces and pickle the mixture for 3 days in the fridge, turning regularly. After 3 days remove the meat and drain it well.
2

Fry the bacon in a Dutch oven until crisp, then remove and set it aside. Add the oil to the bacon fat and fry the rabbit pieces. Season to taste and pour in the stock. Add the bacon plus the bay leaf and rosemary from the pickling vinegar, cover and simmer for 30 mins.
3

Melt the butter in a saucepan and add the flour. Cook, stirring until the flour is brown. Add the sugar and red wine and 1/2 cup of the pickling vinegar. Bring to a boil and then add to the stew and cook for another 10-15 mins. Season to taste, stir in the sour cream and serve.