17Ingredients
370Calories
75Minutes

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.
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NutritionView more

370Calories
Sodium13%DV300mg
Fat40%DV26g
Protein10%DV5g
Carbs6%DV17g
Fiber8%DV2g

PER SERVING *

Calories370Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat10g50%
Trans Fat
Cholesterol40mg13%
Sodium300mg13%
Potassium380mg11%
Protein5g10%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber2g8%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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