Difference between revisions of "Jänispaisti (Rabbit stew)"
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| + | |keywords=#rabbit #bacon #flour #redcurrantjelly #cream #chickenstock #vegetables #doublecream #hare #diced #fry | ||
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|description=This Finnish recipe can also be made with hare | |description=This Finnish recipe can also be made with hare | ||
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|TotalCalories = 2471 | |TotalCalories = 2471 | ||
|PortionCalories = 617 | |PortionCalories = 617 | ||
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| + | <!-- footer hashtags --><code 'hashtagrev:032020'>#rabbit #bacon #flour #redcurrantjelly #cream #chickenstock #vegetables #doublecream #hare #diced #fry </code><!-- /footer_hashtags --> | ||
Revision as of 12:08, 10 January 2017
This Finnish recipe can also be made with hare
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 slices bacon, diced
- 1.2kg rabbit pieces, with bone
- 250ml hot chicken stock
- 2 tablespoons flour
- Salt
- 250ml double cream
- 1 tablespoon redcurrant jelly
Method
- In a large pan, fry the bacon until crisp
- Remove from the pan and reserve
- Brown the rabbit on both sides
- Pour the hot stock over the rabbit
- Cover, and cook over a medium heat until the rabbit is tender - about 45 minutes
- Remove the rabbit and wrap in foil to keep warm
- Stir the flour and a little salt into the cream
- Gradually stir the cream into the pan liquid
- Cook, stirring constantly, until thickened
- Stir in the redcurrant jelly until melted
- Add the bacon and pour over the rabbit pieces which have been arranged in a serving dish
Serving suggestions
Serve with potatoes and vegetables
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#rabbit #bacon #flour #redcurrantjelly #cream #chickenstock #vegetables #doublecream #hare #diced #fry