Old fashioned Rabbit with Potato Dumplings and Red Cabbage

Rabbit is a very lean meat.
Completely defrost it over night. Then cut it into pieces. On a large cutting board, add salt pepper and dijon mastard. In a dutch oven add some veggie oil and 3 slices salted pork slices in larger chunks.

Render the fat a bit. Then add all the pieces and sear them from all sides.
While doing this, preheat the oven to 375F.

Add  1.5 cups of water to it and transfer into the oven. Total cooking time took for me about 2 hours. Check every 20 minutes the liquid level and add more if needed. scoop some of the liquid over the meat to moisten it.
When the rabbit is done, turn the oven to warm and hold. Remove the pot from the oven, Transfer the meat onto a serving plate and put it back in the oven to stay warm. Add 1 cup of water to the cooking liquid and bring it to a boil. Scrape all the brown things off the pot, that is what give the sauce flavor. Add salt and pepper to taste. Add 1.5 tbsp of Dijon mustard and stir to dissolve.
In a coffee mug add 1 cup of butter milk and 1.5 tbsp of potato starch (corn starch does the trick as well) and dissolve it in the milk. While the sauce is still boiling add the buttermilk mixture and stir, stir, stir until it becomes the thickness you want.

The red cabbage is easy, buy a glass, add 2 cloves and some nutmeg, heat it up, done.

I will post the potato dumplings at one point. These once didn't came out the way  I wanted them to be. The texture was not that good, the taste was good.
-Mahlzeit-







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