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

1. Slice the rabbit loins into 3cm pieces.
2. Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams.
3. Season the pieces of rabbit tenderloin with salt and pepper.
4. Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes.
5. Do not overcook or the meat will toughen up.
6. Remove the meat to a warmed platter and set aside.
7. 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.
8. 3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.
9. Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute.
10. Deglaze with the beer, scraping up all the brown bits from the bottom of the pan.
11. Boil for 1 minute.
12. Add the red currant jelly and stir until it has dissolved.
13. Reduce the sauce by half over medium heat, 5 to 6 minutes.
14. Pour through a strainer and return the sauce to the skillet.
15. Add the dried cherries and simmer for 10 minutes.
16. Swirl the remaining 1 tablespoon butter into the sauce.
17. Return the meat to the skillet and reheat quickly in the sauce.
18. 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)