Rabbit in Curry Red Wine Sauce


It is time, that the rabbit travels. He met curry and red wine along the way and ended up giving a delicious dinner.

Spice mix :
1 tsp of curry
1/4 tsp tumeric
1/4 tsp allspice
2 shakes of thyme
1 bay leave

What else is needed:
1 rabbit
3/4 cup of red wine
1 tetra pack of chicken stock
2 slices of bacon
1 tbsp of veggie oil

Sauce:
Buttermilk and potato starch or potato flower

I defrosted my rabbit overnight in the fridge.  Cut it into 6 pieces. Salt and pepper all of them.
In a Dutch oven add 1 tbsp of veggie oil and 2 slices of small cut bacon. Let it render.
Add the rabbit and sear and brown it from all sides. Pay attention, the bacon should not burn to charcoal.
After it has a nice color deglaze the pot with 3/4 cup of red wine. Use a wine that you would drink as well. I like the Cupcakes wines. So I used a Cupcake Merlot. Stir and try to get all the brown bits off the bottom and the sides of Dutch oven. This is what makes your sauce taste good. Add the chicken stock and the spice mix. Bring all to a boil and then turn the heat down to simmer and cover. Check every 20 minutes, add additional chicken stock if needed. Cook until you can see the meat is about to fall of the bone. It took a bit over 2h for me.

To thicken the sauce I use 1/2 cup of buttermilk and 1 tbsp of potato flower. Wisk until there are no lumps anymore.
Remove the meat from the Dutch oven, bring the liquid to a boil and slowly add the buttermilk/flower mixture. If it get to thick, add some buttermilk and some water to the sauce. Season with salt and pepper to taste.

Serve with red cabbage and potatoes or potato dumplings.
-Mahlzeit-





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