Rabbit Sulz


Rating: 4.09 / 5.00 (22 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:













Instructions:

Cut the rabbit into pieces, season and fry in oil all around. Deglaze with a little white wine and steam together with the herbs in the tube, covered, over medium heat for about 45 minutes until soft. Remove meat from bones and cut into small pieces. Boil the bones with the rind stock and the rabbit roasting juice. Strain rind stock (approx. 500 ml) and season with herbs. Mix in meat and cooked vegetable cubes and let cool briefly. Grease a loaf pan (or a small portion pan) with oil and line with cling film. Pour in the brawn and spread evenly, refrigerate for several hours. Then turn out of the mold and portion.

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