Jänispaisti (Rabbit stew)
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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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