Rabbit Stew

Name: Rabbit Stew
Ingredients: 2 carrots peeled and sliced; 1 onion peeled and finely diced; 6 juniper berries; 1 bay leaf; 2 cloves; 5 peppercorns; 1 sprig rosemary; 3/4 cup red wine vinegar; 1 rabbit oven-ready wild, about 2 2/3 lbs, cut into pieces; 2 ounces smoked bacon diced; 2 tablespoons oil; 1 cup chicken stock; 2 tablespoons butter or margarine; 3 tablespoons all-purpose flour; 1 teaspoon sugar; 1 cup red wine; 1/2 cup sour cream

17 ingredients

3 steps

Ingredients

2 carrots peeled and sliced
1 onion peeled and finely diced
6 juniper berries
1 bay leaf
2 cloves
5 peppercorns
1 sprig rosemary
3/4 cup red wine vinegar
1 rabbit oven-ready wild, about 2 2/3 lbs, cut into pieces
2 ounces smoked bacon diced
2 tablespoons oil
1 cup chicken stock
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon 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.