Rabbit in White Wine Sauce with Apricot Fritters
Ingredients
- For the rabbit
- 1 Rabbit (About 1.2 kg) (approximately 3 pounds)
- 2 yellow onion
- 1 garlic clove
- 5 Tbsps vegetable oil
- 30 grams Pastry flour
- 1 generous pinch ground Cumin
- ½ bunch thyme
- 250 milliliters dry white wine
- 1 bunch baby carrots
- 200 grams Snow peas
- ½ stalk Leeks
- salt
- freshly ground peppers
- 2 tsps white Balsamic glaze
- For the apricot fritters
- 500 grams Quark
- 2 egg yolks
- 2 Tbsps sugar
- 1 pinch salt
- 1 Tbsp softened butter (or margarine)
- 50 grams Pastry flour
- 10 dried Apricot (pitted)
- Pastry flour (for dredging)
- vegetable oil (for frying)
Preparation steps
Cut the rabbit into serving pieces. Peel the onions and chop coarsely. Peel the garlic. In a Dutch oven, heat the oil, brown the meat on all sides and sprinkle with the flour. Add the onions, garlic, cumin and thyme. Simmer for 10 minutes then deglaze with the white wine. Add enough water, or broth, to cover all of the ingredients, cover the pan and simmer for about 50-60 minutes over medium heat.
Meanwhile, peel the carrots and remove the greens. Rinse the snow peas and cut in half, if necessary. Rinse the leek, finely chop and add to the meat. After 30 minutes, add the carrots. Cook for another 20 minutes then add the snow peas. Season with salt and pepper and cook until the meat pulls easily away from the bone.
Remove the garlic and herbs from the sauce and season with balsamic. For the fritters: Strain the quark in cheesecloth then mix with the egg yolks, sugar, salt, butter and flour until combined.
Shape into 10 small balls, stuff each ball with an apricot, roll in flour and fry until golden brown in hot frying oil. Drain on paper towels. Serve the rabbit with the vegetables, sauce and fritters on serving plates. Garnish with thyme.
