Clearly my aim of cooking German food and blogging about it has been off to a bumpy start. Although I’ve cooked a few German dishes since my last post, I’ve never got around to proper documenting the process – ones got a busy life you know. 😉
Ingredients (serves 6)
|Wild rabbit||Red cabbage||Mash|
1 cup white vinegar
4 bay leaves
3 wild rabbits
Salt & Pepper
1 large Onion
1l beef stock
|Whole red cabbage
1 large onion
Salt & sugar
Red wine vinegar
|5-6 large potatoes
1 cup of milk
1. In order to tenderise the rather tough rabbit meat, mix 1l of buttermilk with a cup of white wine vinegar in a large casserole and place the portioned rabbits together with four bay leaves. Leave to rest in the fridge for 12h or more
2. Pad dry the pieces of rabbit, season generously with salt & pepper. Heat 1 tablespoon of oil and 1 teaspoon of butter in a large frying pan (on maximum heat) and brown all pieces. Keep adding butter and oil to create the base for the gravy. Pre-heat the oven to 140ºC.
4. Pour the fried vegetables and rabbit into a large casserole dish and top of with a healthy helping of red wine and place into the over for 1h.
5. Add 1l of beef stock, make sure all pieces of meat are covered and return to the over for another 45min to 1h.
2. Quarter a large onion and stick 4-5 cloves into each quarter. Peel 2-3 apples and quarter, removing the core.
3. Add the onion and apples into the pan, season with sugar and salt and let simmer for 30-45min. Top up with water if necessary.
4. Season to taste shortly before serving, by either using red wine and/or red wine vinegar
1. Peel and cube the potatoes and bring to boil in very salty water.
2. Once boiled soft, drain the water and mash the potatoes.
3. Add a cup of warm milk and a healthy helping of butter for a creamy consistency