Rabbit With Dried Cheeries -Konyne Rug Met Kriek Bier En Gedroog
- 3 tablespoons unsalted butter
- 2 rabbit, loins boned (bones reserved)
- 2 tablespoons carrots, finely diced
- 2 tablespoons celery, finely diced
- 2 tablespoons onions, finely diced
- 1 tablespoon flour
- 360 ml kriek beer
- 2 tablespoons red currant jelly
- 2 tablespoons dried cherries
- Slice the rabbit loins into 3cm pieces.
- Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams.
- Season the pieces of rabbit tenderloin with salt and pepper.
- Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes.
- Do not overcook or the meat will toughen up.
- Remove the meat to a warmed platter and set aside.
- Add the bones to the skillet and brown them over high heat for a few minutes, being careful not to burn the butter in the pan.
- 3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.
- Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute.
- Deglaze with the beer, scraping up all the brown bits from the bottom of the pan.
- Boil for 1 minute.
- Add the red currant jelly and stir until it has dissolved.
- Reduce the sauce by half over medium heat, 5 to 6 minutes.
- Pour through a strainer and return the sauce to the skillet.
- Add the dried cherries and simmer for 10 minutes.
- Swirl the remaining 1 tablespoon butter into the sauce.
- Return the meat to the skillet and reheat quickly in the sauce.
- Taste and adjust the seasoning and serve at once.
unsalted butter, rabbit, carrots, celery, onions, flour, red currant, cherries
Taken from www.food.com/recipe/rabbit-with-dried-cheeries-konyne-rug-met-kriek-bier-en-gedroog-425509 (may not work)