Rabbit With Dried Cheeries Konyne Rug Met Kriek Bier En Gedroog Food

KONIJN MET BIER (BELGIAN STYLE RABBIT)

Steps:

• Brown the rabbit pieces in the fat.
• Sprinkle a little sugar over all and add all ingredients except the bread and mustard.
• Cover with lid and let simmer until rabbit is tender.
• Spread mustard on slice of bread.
• Take rabbit pieces from sauce and lay bread slice in sauce and stir until sauce is thickened.
• Serve with fries and applesauce.

RABBIT WITH DRIED CHEERIES -KONYNE RUG MET KRIEK BIER EN GEDROOG

Steps:

• Slice the rabbit loins into 3cm pieces.
• Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams. Season the pieces of rabbit tenderloin with salt and pepper. Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes.
• Do not overcook or the meat will toughen up. Remove the meat to a warmed platter and set aside.
• Add the bones to the skillet and brown them over high heat for a few minutes, being careful not to burn the butter in the pan.
• 3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.
• Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute.
• Deglaze with the beer, scraping up all the brown bits from the bottom of the pan. Boil for 1 minute. Add the red currant jelly and stir until it has dissolved.
• Reduce the sauce by half over medium heat, 5 to 6 minutes. Pour through a strainer and return the sauce to the skillet.
• Add the dried cherries and simmer for 10 minutes. Swirl the remaining 1 tablespoon butter into the sauce.
• Return the meat to the skillet and reheat quickly in the sauce. Taste and adjust the seasoning and serve at once.