Hasenbraten (rabbit) with Vegetable Cream Sauce
Hare is a special treat in the cold season - and healthy! Due to its natural way of life, the meat is low in fat, but provides plenty of minerals such as phosphorus, potassium and magnesium as well as the trace elements iron, zinc and selenium. The vitamin B1 and B2 content is outstanding.
October to December is rabbit season, while wild rabbits are available all year round. If you buy a hare from local hunting grounds, you should only select freshly gutted animals. In addition, all visible fat must be carefully removed before preparation or storage - its taste changes relatively quickly.
- 1 Rabbit (ready to cook, with head)
- 2 bay leaves
- 3 rosemary
- 5 black peppercorns
- 2 tablespoons coarse Sea salt
- 4 Juniper berries
- 3 tablespoons vegetable oil
- 1 onion
- 2 garlic cloves
- 3 thyme
- 250 milliliters dry Red wine
- 4 carrots
- 2 stalks Leeks
- 5 stalks Celery
- 50 grams Dried Fruit (such as apricots or raisins)
- 300 milliliters Whipped cream (at least 30% fat content)
- 200 grams Crème fraiche
- freshly ground peppers
- 1 tablespoon freshly chopped thyme
- 3 tablespoons Thyme honey
Rinse the rabbit, pat dry and remove the head. Bring the head to a boil in 2 liters (approximately 4 cups) of water along with the bay leaf, salt and 1 sprig of rosemary. Reduce the heat and simmer for 2 hours over medium heat. Strain the finished stock and set aside.
Preheat the oven to 160°C (approximately 325°F). Grind the peppercorns finely together with the sea salt and juniper berries in a mortar. Rub the rabbit with the spice mixture. Heat 2 tablespoons of oil in a roasting pan and sear the meat on all sides until crispy.
Peel the onions and garlic, finely dice and add to the roasting pan along with 2 sprigs of rosemary and thyme. Deglaze with the red wine. Allow the wine to boil down until the liquid has almost evaporated. Add 500 ml (approximately 2 cups) of the rabbit broth. Bake in the preheated oven for 1- 1 1/2 hour, basting frequently.
Meanwhile, peel the carrots and cut into thin slices. Rinse and trim the leeks and celery and slice thinly. Chop the dried fruit finely.
In a pan, heat the remaining oil and sauté the vegetables with dried fruit for 3-5 minutes. Add the cream and the creme fraiche and allow to thicken for another 3-5 minutes. Season with salt and pepper and stir in the chopped thyme. Remove the roast rabbit, place on a baking sheet, brush with honey and place under the broiler for about 5 minutes, watching carefully. Arrange the rabbit on a warmed platter and serve garnished with the vegetable sauce.