Rabbit ragu in tomato sauce


  • 1 rabbit
  • 1 bay leaf
  • 3 clove buds
  • 4 juniper berries
  • 1 carrot
  • 1 onion
  • 1 bouillon cube
  • 2 tablespoons rabbit blood
  • sugar
  • vinegar
  • 0,5 package of special gingerbreads for the sauce
  • salt and pepper
  • butter
  • flour

Preparation method (receipt)

Wash the rabbit, dress, set aside 2 tablespoons of rabbit blood. Rub the meat with salt and pepper, fry in a roaster. Add cut lengthwise carrot and onion, fry again, pour the water to cover the whole rabbit. Add the bay leaf, clove, juniper berries, bouillon cube, salt, pepper, 2 tablespoons vinegar and 1 tablespoon sugar, stew under a cover on low heat for 1,5 hour. Remove the rabbit, add soaked in the water gingerbreads, fried in the butter flour and mix together until smooth. Remove from heat, add the rabbit blood, vinegar and sugar to taste, serve the rabbit with sauce.

rabbit bay leaves cloves juniper berries carrot onion beef broth sugar vinegar gingerbreads for sauce salt pepper butter flour