Rabbit stew
Ingredients
- 300 g rabbit meat, diced, small pieces
- 2 tbsp oil
- salt and pepper
- 2 tbsp butter
- 150 g mixed mushrooms, prepared and sliced
- 200 ml stock
- 150 ml cream
- 3 bay leaves
- 8 crushed juniper berries
- 5 pepper corns
- 1 clove
- ca. 1 tbsp corn flour, mixed with a little water
- ca. 1 tsp lemon juice
Method
- Heat oil in a pan and gently fry the meat pieces for a few minutes, season, remove from pan and set aside. Add butter to the pan and fry mushrooms. When mushrooms are fairly dry, add stock and cream. Place spices in a tea egg and add to pan. Bring to the boil and cook for 10 to 15 minutes, uncovered. Remove spices. Adjust thickness with corn flour, add meat pieces and cook over low heat for another 5 to 10 minutes. Season to taste with a little lemon juice, salt and white pepper.
Variations
Use turkey or chicken meat instead, use other vegetables.