Rabbit Ragout

Ingredients

• 1 rabbit (pre-cut for cooking)
• 1 tsp juniper berries
• 1 tsp peppercorns
• Salt
• 2 tbsp Vegetable oil
• 2 carrots
• 2 onions
• 200 g celery root
• 3 sprigs thyme
• 1 bay leaf
• 250 ml red wine
• 200 ml game stock
• 125 ml rabbit blood
• 2 tbsp Sour cream
• pepper (ground)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash and pat dry the rabbit. Crush juniper berries and peppercorns in a mortar, mix with 1 tsp salt and season the rabbit pieces. Brown them in hot oil. Peel, roughly cube, and slice carrots, onions, and celery root; sauté together. Add thyme and bay leaf, deglaze with red wine. Pour in some stock, cover, and braise in the oven for about 1.5 hours, adding more stock as needed.

3. 3.

   Strain the sauce through a sieve, catching meat and vegetables. Reduce the sauce if desired. Remove from heat, whisk in rabbit blood and sour cream while stirring constantly. Season with salt and pepper, then return the rabbit to the pot with the vegetables. Sprinkle parsley on top.

4. 4.

   Serve with potato dumplings or your choice of starch as desired.