Sweet and sour rabbit stew

Name: sweet and sour rabbit stew
Cook time: 25 min
Total time: 85 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 rabbit bolts (from tame rabbit); 50 g butter; 300 ml port ruby bottle 0.75 liters; liter chicken bouillon from tablet; 3 cloves; 2 bay leaves; 4 star anise weck jar 14 g; 4 slices Gingerbread; 1 little pot silver onion sweet sour (340 g), drained

A tasty Dutch recipe. The main course contains the following ingredients: meat, rabbit bolts ((from tame rabbit) *), butter, port ruby (bottle 0.75 liters), chicken stock (from tablet), cloves, bay leaves, star anise (jar 14 g), gingerbread, silver onion sweet ((340 g) and drained).

Ingredients

Directions

Sprinkle the rabbit bolts with salt and pepper. Heat the butter in a frying pan and bake the bolts in brown for 4 min. Add the port, stock, cloves, bay leaves and star anise. Bring to the boil and reduce the heat. Crumble the gingerbread and add with the silver onions to the bolts. Leave the bolts on low heat with the lid on the pan cooked for 1 hour.
Remove the bolts from the sauce and set the heat high. Boil the sauce in 15 minutes. Stir frequently. Remove the cloves, bay leaves and star anise. Put the bolts back in the sauce and warm for another 5 minutes. Delicious with red cabbage and mashed potatoes.