February 2, 2018 by Varga László
Ingredients (4 servings)
- 1 rabbit – about 1 kg
- 70-100 g butter
- 2 tablespoons vegetable oil
- 1 onion
- 2 medium carrots or 4 small ones
- 2 celery sticks
- 2 bay leaves
- 2 sprigs of thyme
- a dozen black peppercorns
- salt and pepper to taste
- 1 tablespoon lemon jam
- 1 tablespoon balsamic vinegar
- 1 bottle kriek – Belgian cherry lambic beer
- 1 jar sour cherries in syrup / compote
- 1/2 tablespoon flour
- Chop the onion.
- Chop the carrots.
- Chop the celery sticks.
- Divide the rabbit into 8-10 pieces.
- Season the rabbit pieces with salt and freshly ground pepper.
- Melt the butter in a large pan and add the vegetable oil.
- Brown the rabbit pieces on both sides, by working in batches, frying them 6-7 minutes, set them aside.
- Add the chopped onion to the pan with fats and sauté them over low heat for 3 minutes
- Add the chopped celery and carrots, continue sautéing over medium heat, for about 10 minutes, until the vegetables are a bit browned.
- Return the rabbit to the skillet, add the vinegar, (lemon) jam, black peppers, sprigs of thyme and bay leaves, thyme and peppercorns.
- Pour over the beer and some of the cherry can’s juice just cover the rabbit in the pan. Simmer covered until the meat almost fells off the bones, about an hour or so.
- Remove the rabbit pieces from the pan and place them aside, covered to keep them warm. Using a slotted spoon take out the vegetables and herbs and discard them.
- Reheat the pan juices and sprinkle the flour in. Cook for one minute, stirring constantly. If you want to further reduce the sauce cook for a few more minutes.
- Add sour cherries with the rest of the syrup and the remaining butter, to the sauce. Simmer for another 2 minutes or so.
- Return the pieces of rabbit to the pan and reheat gently in the sauce.
- Serve at once with potato croquettes or your preferred potato side-dish.
- Enjoy this food with another kriek! Cheers! 🙂
Category Rabbit | Tags: beer,Belgian,butter,cherries,kriek,rabbit,sour cherries | No Comments
July 25, 2017 by Varga László
Category Seafood | Tags: cocoa,ladyfingers,mascarpone,seafood,sour cherries | No Comments
July 15, 2012 by Varga László
Ingredients (4 persons):
- 1 kg veal (leg) cutlet
- 2 tablespoons butter
- salt and pepper to taste
- approx. 700 kg (new) potatoes
- 2-3 tablespoons olive oil
- a handful of basil leaves
- 750 – 1000 g fresh sour cherries
- 1-2 tablespoons honey
- 1 tablespoon cornstarch
- half of a lime’s juice
- 50 g alcohol, I had some Lithuanian raspberry vodka
- Slice thinly the piece of veal leg cutlet. Sprinkle thew with plenty of salt and pepper.
- Slice thinly the potatoes.
- Lay them in a slightly oiled roasting pan in a single layer. Sprinkle them with salt and pepper and a bit more of olive oil and shredded basil leaves.
- Place the roasting pan in the preheated oven at 180 C and bake them for about half an hour until they get golden and a bit crunchy.
- Melt the butter in a frying pan and fry over medium-high heat the veal slices for about 3 minutes on each side.
- Pit the sour cherries and place them in a saucepan, add half of cup of water or just the quantity to merely cover the fruits.
- Bring them to boil, add the quantity of honey adjusted to the sourness/sweetness of the sour cherries and simmer for 2-3 minutes.
- In a cup, mix lumpless the cornstarch with a bit of cold water, then add it to the saucepan stirring well.
- Add the berry vodka to the sauce.
- Optionally if not enough sour, add some lime juice also for a bit of increased flavour.
- Serve all three: veal, sour cherry sauce and potato chips while still warm.
Category veal | Tags: basil,honey,potato,sour cherries,veal,vodka | 4 Comments