Rabbit in cream sauce - recipe
Regional speciality Southern Moravia
Cooking time:90 min
Wild rabbits are a rare sight in the open countryside these days, so for this recipe you’ll have to make do with its domesticated cousin. Using the right spices the result is just as delicious, and because we are in Moravia, the cream sauce just has to contain a little wine.
Ingredients:
| 600-800 g rabbit meat 100-120 g lean bacon 100 ml white wine 200 ml cream 100 g root vegetables |
1 small onion 1/2 teaspoon tomato puree mustard salt ground wild spice mixture |
Instructions:
Cut the rabbit meat into portions weighing around 50-70 g. Wrap these in strips of bacon, and coat with the wild spice. Brush with a mixture consisting of salt, mustard, tomato puree and some of the wine. Leave for 6-8 hours.
Fry the remaining bacon, chopped onion and root vegetables lightly, then add the meat. Pour in a little of the wine and cook until soft. Finally add the cream and remove the meat. Don’t thicken the sauce, but pass it through a sieve or use a blender instead.
Serve with:
Bread dumplings
Speciality is served in these restaurants:
| name: | Hotel La Fresca [1] |
| place: | Kroměříž |
| meal prices from: | 95 Kč |
| rating: | |
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