Roast Rabbit with Creamy Pear SauceCourse: MainCuisine: GermanDifficulty: Medium
Rabbit was once far more common than chicken in working and middle-class kitchens in the previous century. Its simple flavor and ease of cooking made it a staple. Today, chicken has largely supplanted rabbit in our diet, and recipes for it have disappeared from our cookbooks. This is a roast rabbit variant with a fruit and cream sauce.
1 Rabbit ready for cooking
250ml Red Wine
2 Twigs of Rosemary
2-4 Twigs of Thyme
50ml Heavy Cream
Cranberries, from can or blanched
- Preheat the oven to 160°C
- Wash, dry, and divide the Rabbit into 6-8 parts
- Season the pieces with generous amounts of salt and pepper
- With some oil, heat an oven-safe roasting pan to medium heat on the stove and brown the rabbit on all sides
- Deglaze the pan with the wine, return the rabbit to the pan with the rosemary, and type.
- Place the pan in the oven for about 60 minutes. Add more wine or water when necessary.
- Wash, peel, and halve the pears. Remove the core
- With about 10 minutes left, put the pear halves into the pan
- When finished, remove the pan from the oven, set the rabbit and the pears aside, and strain the broth into a saucepan.
- Add the cream to the pot with the broth, warm through, but do not boil
- Serve the rabbit with the sauce, with the pears and cranberries on the side