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Rabbit on his limburgs
Delicious rabbit with gingerbread and rind apple syrup, really Limburgish
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Ingredients
Directions
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Cut the onion into rings and crumble the gingerbread.
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Put the rabbit in a bowl. Add the bay leaves, cloves, red wine vinegar and the beer.
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Add just as much water that the meat is completely covered. Put covered in the refrigerator and marinate for 24 hours.
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Allow the rabbit to reach room temperature in 30 minutes. Remove from the marinade, drain and pat dry with kitchen paper.
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Sprinkle generously with pepper and salt. Heat half of the butter in a frying pan and fry the meat around brown in approx. 3 min.
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Add the marinade and allow to cool. Keep covered in the refrigerator if you do not start stewing immediately.
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Let the rabbit in the marinade in about 30 minutes at room temperature. Put the pan with the rabbit on the fire until the liquid boils.
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In the meantime, heat the remaining butter in a frying pan and fry the onion for 5 minutes. Add this to the meat together with the gingerbread and apple syrup.
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Leave to simmer for 2 hours with the lid on the pan on the smallest pit. Season with pepper and salt.
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Nutrition
445Calories
Sodium6% DV140mg
Fat31% DV20g
Protein36% DV18g
Carbs14% DV42g
Fiber16% DV4g
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