Stuffed rabbit

Ingredients for Stuffed rabbit

Instructions for Stuffed rabbit

To prepare the Stuffed rabbit recipe, please follow these instructions:

Cook rice approx. 10 min. in the broth.

Let kantarellerne drain-take some pieces from for garnish-cut the rest into thin slices. Arrow and chop the onions. Take slice into cubes, FRY in a pan. Saute the onions and butter by came herein. Add the sliced chanterelles and let them Cook about 5 min. along with kalveleveren, which is cut into strips. Sprinkle with salt.
Stir in the rice and then add the chopped parsley.

Rub the rabbit inside and outside with salt. Favor filling in the belly and close it with some kødspid.

Peel the carrot, leek and cut both in clean slices. Arrow the onion and cut it over. Brown the vegetables in the lard in a frying pan. Put the rabbit in and Brown it on both sides. Pour the broth and add the red wine, little by little. Sprinkle with pepper. Put a lid on the Pan and place in the oven at 220 degrees C for about an hour.

Take the pan out and serve the rabbit on a platter. Fits juices through a sieve and serve it to. Garnish the dish with selleritop and the whole of chanterelles, which are warmed in a little butter in a frying pan. The apples cut into slices and a spoonful of lingonberry Compote (preferably rårørte) on top of each slice.

For the stuffed rabbit served small cooked potatoes tossed in butter and fine green peas.

Tips:
The rabbit can possibly. drag in a blend of buttermilk and red wine, but it is not strictly necessary.