Stewed rabbit bolt with syrup

Name: stewed rabbit bolt with syrup
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 4 rabbit bolt at room temperature; 300 g shallots; 40 g unsalted butter; 3 tl dried thyme; 100 g thin bacon strips; 300 ml Gigondas red wine or another red wine; 380 ml wild fond pot; 2 el cornstarch; 3 el cold water; tl ground cinnamon; 3 el pear apple syrup

Stew with rabbit knuckles, shallots, thyme, lean bacon, red wine, wildfest, cinnamon and syrup.

Ingredients

Directions

Dab the rabbit bolts dry with kitchen paper. Halve the shallots in length.
Heat the butter in a stew pot with a thick bottom. Sprinkle the rabbit bolts with the thyme and cook in parts on medium heat around brown if necessary.
Remove from the pan and sprinkle with salt and pepper.
Fry the shallots and bacon in the remaining shortening for 5 minutes on medium heat. Pour in the wine and game fondue and bring to the boil.
Add the bolts, lower the heat, put the lid on the pan and let it simmer for 2 hours.
Remove the rabbit bolts from the pan. In a cup, stir the cornstarch with the cold water.
Add the cinnamon, syrup and cornmeal cap to the sauce and simmer for 3 minutes while stirring until it is lightly bound.
Put the rabbit bolts back in the sauce and warm briefly.