Rabbit Stew




Rating: 3.35 / 5.00 (130 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:




















Instructions:

For the rabbit stew, divide the rabbits and prepare them ready for cooking. Season with salt and pepper. Heat THEA in a spacious pan and brown the rabbit pieces in it. Remove from the pan and keep warm.

Roast the diced root vegetables lightly in the roast residue, deglaze with white wine and with some soup. Spice the onion with the cloves and add it with the parsley.

Add the pieces of meat, cover them with the rest of the soup (and possibly a little water) and cook on a low flame until tender. Meanwhile, cut mushrooms into slices.

Mix Cremefine with yolk and cornflour until smooth. Remove onion and parsley from ragout, add mushrooms and simmer for a few minutes. Bind ragout with Cremefine mixture. Stop cooking, season to taste and serve the rabbit ragout sprinkled with chives as hot as possible.

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