Rabbit Munich-style
Description
Munich-style rabbit can be served with any side dish, as it turns out very tender and with a delicious sauce. You can use higher-fat cream to make the sauce even richer and thicker. You may use either dried or fresh rosemary, or omit it completely if you don't like its aroma. If you use smoked bacon, the rabbit will acquire a smoky flavor.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Munich-style rabbit.
- 2
Step 2
Place the dried mushrooms in a bowl and pour boiling water over them. Let sit for 20 minutes.
- 3
Step 3
Rinse the rabbit, dry it, and cut into pieces. Heat butter in a skillet and sear the meat on all sides until golden brown over high heat. Transfer to a cauldron or a heavy-bottomed pot.
- 4
Step 4
Cut the bacon into strips and place it in the pan after frying the rabbit. Reduce the heat to medium.
- 5
Step 5
Peel the onion and garlic and chop them. Add to the pan with the bacon and fry for 5 minutes.
- 6
Step 6
Transfer the fried bacon and vegetables to the pot with the rabbit.
- 7
Step 7
Season everything with salt and pepper, and place the bay leaf on top.
- 8
Step 8
Pour white wine into the cauldron with the rabbit.
- 9
Step 9
Mix and place the rosemary sprigs.
- 10
Step 10
Cut the mushrooms, if necessary, and add them to the pot. Strain the mushroom water and add it as well. Bring to a boil, reduce the heat, and cover with a lid. Simmer the rabbit for one hour.
- 11
Step 11
Pour in the cream, bring to a boil and remove from heat. Let it stand for 10 minutes and serve.
- 12
Step 12
Can be served.