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Novarullah
Stewed rabbit bolt with syrup
Stew with rabbit knuckles, shallots, thyme, lean bacon, red wine, wildfest, cinnamon and syrup.
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Ingredients
Directions
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Dab the rabbit bolts dry with kitchen paper. Halve the shallots in length.
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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.
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Remove from the pan and sprinkle with salt and pepper.
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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.
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Add the bolts, lower the heat, put the lid on the pan and let it simmer for 2 hours.
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Remove the rabbit bolts from the pan. In a cup, stir the cornstarch with the cold water.
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Add the cinnamon, syrup and cornmeal cap to the sauce and simmer for 3 minutes while stirring until it is lightly bound.
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Put the rabbit bolts back in the sauce and warm briefly.
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Nutrition
445Calories
Sodium37% DV890mg
Fat32% DV21g
Protein74% DV37g
Carbs6% DV17g
Fiber8% DV2g
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