CLEARED - Rabbit stew
Rabbit stew with Ras el Hanout.
Rabbit is very tender meat and has a unique but delicious taste.
With this wintery dish, rabbit stew with red onions, silverskin onions, dried apricots, and gingerbread, you'll create a real taste sensation.
Preparation
Cut the vegetables.
Mix the chicken with Verstegen Middle East - Ras el Hanout.
Fry the chicken, add the vegetables and deglaze with the stock and veal jus.
Add the gingerbread, dried apricots and silver onions.
Let this stew for 3 hours.
Plate and serve with bread or fries.
Ingredients
- 1,5 kg konijnenpoulet
- olie
- 2 rode uien
- 1 winterpeen
- 200 g kastanje champignons
- 500 ml wildbouillon
- 60 ml kalfsjus
- 200 g zilveruien
- 200 g gedroogde abrikozen
- 60 g peperkoek
- 30 g Verstegen Middle East - Ras el Hanout