Gastronomixs

Tangy rabbit stew

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Tangy rabbit stew

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Ingredients

50

g

butter

5

 

rabbit legs

5

 

juniper berries

1

 

star anise

2

 

cloves

1

 

bay leaf

150

g

apple syrup

200

g

red wine

70

g

ginger cake

250

g

veal jus

600

g

water

30

g

vinegar

Preparation method

  • Season the rabbit legs with salt and pepper.
  • Fry the rabbit legs in melted butter.
  • Add the remaining ingredients and braise on a low heat for two to three hours until the meat falls off the bone.
  • Pull the meat from the bone and leave the gravy to reduce if you want it a little thicker.
  • Season to taste with salt and pepper and, if you like, add some apple syrup or vinegar.
  • Return the meat to the sauce and heat up the mixture.

Serving suggestions

  • Serve as a classic tangy rabbit stew with chips and apple sauce.
  • It makes a great addition to a dish with rabbit, yellow beets, and kumquat.

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