Jänispaisti (Rabbit stew): Difference between revisions
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This Finnish recipe can also be made with [[Hare|hare]] | |||
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|DatePublished=9th January 2017 | |DatePublished=9th January 2017 | ||
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|TotalCalories = 2471 | |TotalCalories = 2471 | ||
|PortionCalories = 617 | |PortionCalories = 617 | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Prefer this made with hare.</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">Although hard to find, hare is nicer than rabbit.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rabbit|#rabbit]] [[Special:Search/bacon|#bacon]] [[Special:Search/flour|#flour]] [[Special:Search/redcurrantjelly|#redcurrantjelly]] [[Special:Search/cream|#cream]] [[Special:Search/chickenstock|#chickenstock]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/hare|#hare]] [[Special:Search/diced|#diced]] [[Special:Search/fry|#fry]] | ||
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Latest revision as of 15:14, 20 February 2022
This Finnish recipe can also be made with hare
Jänispaisti (Rabbit stew) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 617 |
Ready in: | 1 hour, 35 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour, 20 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 9th January 2017 |
Best recipe reviewPrefer this made with hare. 4.6/5 Although hard to find, hare is nicer than rabbit. |
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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