Dutch rabbit

Dutch Rabbit

For 2 persons.

Ingredients:
1 kg tame or wild rabbit, 150 gr smoked bacon in cubes, 3 dl red wine, salt, pepper, flour, 75 gr butter, 1 chopped union, 1 sliced carrot, 1/4 diced sellery root, 2 tablespoons brandy, 3 cloves, 1 bayleave, knifepoint dried thyme, 1 tablespoon winevinegar, 1 tablespoon sugar.

Preparation:
Divide the rabbit into parts. Fry the cubes of bacon. Pour the wine to the bacon. Take the pan from the fire and marinade the meat in the wine/bacon mix for at least 6 hours.
Take the meat from the marinade and dry it with kitchenpaper. Sprinkle salt and pepper on the meat and dust it with the flour. Heat butter in a pan and fry the meat until brown.
Add the chopped union, slices of carrot, cubes of sellery, brandy, thyme, cloves, bayleaf, vinegar, sugar and the marinade and bring everything to the boil.
Switch the fire to low, put the lid on the pan and let the rabbit simmer for about 1 1/2 hours until well done. Remove the bayleaf and the cloves and bind the sauce if necessary with a bit of flour.
Serve with mashed potatoes.

Bon appetit.

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	Preparation: Divide the rabbit into parts. Fry the cubes of bacon. Pour the wine to the bacon. Take the pan from the fire and marinade the meat in the wine/bacon mix for at least 6 hours. Take the meat from the marinade and dry it with kitchenpaper. Sprinkle salt and pepper on the meat and dust it with the flour. Heat butter in a pan and fry the meat until brown. Add the chopped union, slices of carrot, cubes of sellery, brandy, thyme, cloves, bayleaf, vinegar, sugar and the marinade and bring everything to the boil. Switch the fire to low, put the lid on the pan and let the rabbit simmer for about 1 1/2 hours until well done. Remove the bayleaf and the cloves and bind the sauce if necessary with a bit of flour. Serve with mashed potatoes. Bon appetit.