Stew of rabbit with cranberry compote

Name: stew of rabbit with cranberry compote
Cook time: 165 min
Total time: 165 min
Yield: 4
Ingredients: 2 rabbit bolts approx. 800 g; (freshly ground) pepper; herbal stock; 1 clove garlic; 1 twig thyme; teaspoon ground cloves Silvo; 1 pot wild fond 380 ml; 3 tablespoons olive oil (extra virgin); salt; 1 shrub red chicory or chicory; 4 tablespoons cranberry compote; 2 tablespoons Red port; 1 teaspoon mustard; 10 rods chives

A tasty recipe. The starter contains the following ingredients: meat, rabbit bolts (about 800 g), (freshly ground) pepper, herb stock tablet, garlic, thyme, ground cloves (Silvo), wildfires (380 ml AH), olive oil (extra virgin), salt, red chicory (or chicory), cranberry compote, red port, coarse mustard and chives.

Ingredients

Kitchen Stuff

paper towel
baking dish with lid approx. 30 x 40 cm

Directions

Preheat the oven to 175 ºC or gas oven 3. Rub the rabbit bolts with pepper. Bouillon tablet crumbling and roasting in 1 dl of boiling water. Garlic peel and halve. Place the rabbit, garlic and thyme in a baking dish. Spread clove, stock and fond. Place the lid to scale and simmer the rabbit gently in the oven for about 2 hours. Remove rabbit from custody and let it cool down. Measuring the stews 7, 2 dl and reduce to a high heat until a quarter is left (the rest of the cooking liquid is not used). Remove meat from bones and divide into very small pieces. Mix oil and cooked cooking juices well with rabbit meat. Stew flavors with salt and pepper. (Store in the refrigerator until used).
Dismantle leaves of red leaf, wash and pat dry with kitchen paper. Cut leaves diagonally in half. Heat up cranberry compote on low heat with port, mustard and pinch clove. Create stew in the middle of four small plates. Put the red chicory around it. Create compote next to it. Cut chives over stew fine. Serve with warm baguette and lightly salted butter.