Rabbit with Cranberry Sauce

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(1 vote)
Rabbit with Cranberry Sauce
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in

Ingredients

for
4
Ingredients
2 Saddle of hare (ready to cook)
4 garlic cloves
2 bay leaves
6 sprigs thyme
6 sprigs rosemary
2 teaspoons allspice
750 milliliters fortified Red wine
salt
freshly ground peppers
2 tablespoons clarified butter
For the sauce
2 cups Cranberry
½ cup sugar
2 tablespoons Red wine vinegar
How healthy are the main ingredients?
Cranberrysugarthymerosemarygarlic clovesalt

Preparation steps

1.

Rinse the rabbit and pat dry. Peel garlic cloves and finely chop. Put the rabbit in a bowl. Add garlic, bay leaves, thyme, rosemary and allspice. Pour in red wine pour so the rabbit is covered. Cover with plastic wrap and marinate in the refrigerator overnight.

2.

Remove the meat from the marinade, pat dry and season with salt and pepper. Heat the butter in a ovenproof pan and sear the rabbit on all sides. Cover with aluminum foil and cook in a preheated oven at 80°C (approximately 175°F) for 30 minutes.

3.

In the meantime, pour the marinade through a sieve into a saucepan and boil down to half. Add the cranberries and sugar and bring to a boil. Let sauce simmer approximately 10-15 minutes and season with vinegar.

4.

Remove the meat from the oven, cut into slices and stir the gravy into cranberry sauce. Serve together on plates.