Braised Rabbit with Red Cabbage
- 1 Rabbit (cut into 6 pieces)
- 2 carrots
- 2 onions
- 1 garlic clove
- 1 teaspoon peppercorns
- 1 teaspoon allspice
- 750 milliliters dry white wine
- freshly ground peppers
- 3 tablespoons clarified butter
- 100 grams Smoked bacon (chopped)
- 3 cloves
- 150 grams Oyster mushrooms
- 1 small Red cabbage
- 1 sour Apple
- 2 tablespoons butter
- 1 tablespoon Wine vinegar
- 1 tablespoon sugar
- 1 tablespoon Red currant jelly
Rinse the rabbit, pat dry and place in a bowl. Peel and dice the carrots, onions and garlic. Add to the rabbit along with the peppercorns, allspice and white wine. Marinate, covered, overnight.
The following day, remove the meat from the marinade. Strain through a sieve and pat the meat dry. Season the meat with salt and pepper and sauté in 2 tablespoons butter. Remove from the pan and deglaze the drippings with a little marinade. Set aside. In a large Dutch oven, sauté the bacon and cloves. Add 1/4 liter (approximately 1 cup) marinade and the pan sauce. Add the rabbit, cover and simmer for about 30 minutes over low heat.
Wipe the oyster mushrooms and cut into strips.
Cut the cabbage into quarters, remove the stalk and finely slice. Rinse the apple, cut in half, remove the core and dice. Sauté the cabbage and apple in butter for 2-3 minutes. Add 150 ml (approximately 3/4 cup) marinade, the vinegar, sugar and jelly. Simmer over low heat, covered, for about 45 minutes, until softened. Season with salt and pepper.
Sauté the mushrooms in the remaining butter, season with salt and pepper, and mix into the rabbit mixture during the last 15 minutes of cooking time. Remove the rabbit from the pan, strain the sauce into a clean saucepan and let boil down. Thicken with a cornstarch slurry, if desired. Season with salt and pepper. Serve the rabbit over a bed of cabbage with the sauce.