Rabbit bolt stewed in fennel

Name: rabbit bolt stewed in fennel
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 1 fennel bulb; 2 times 2 rabbit bolts; 2 tablespoons mustard; 50 g butter; 1 clove garlic in slices; 3 tablespoons aniseed eg pernod, liquor; 100 ml fennel tea; 250 g chestnut mushrooms; 2 tablespoons olive oil

A tasty recipe. The main course contains the following ingredients: meat, fennel bulb, rabbit bolts, coarse mustard, butter, garlic (in slices), aniseed (eg pernod, liquorice), fennel tea, chestnut mushrooms and olive oil.

Ingredients

Directions

Wash fennel and cut into thin slices; keep fennel green.
Rub rabbits with mustard and sprinkle with salt and pepper.
Bake butter in a frying pan with a thick bottom and bolt around brown bowls.
Place fennel and garlic slices around the pan.
Pour anise drink and tea into a pan and let it boil.
Turn down low, place lid on pan and cover bolts in 45-60 min.
Clean mushrooms, halve large ones.
Heat oil in frying pan or frying pan and stir fry 5 minutes on high heat.
Sprinkle with salt and pepper.
Keep fennel green cut.
Place the rabbits in a warm dish and keep them warm in the oven (175 ° C) or under aluminum foil.
Mushrooms create fennel.
Remove the vegetables with a skimmer and spread them over four plates.
Place rabbits and garnish with finely chopped fennel green..