Rabbit Stew

Clean, rinse and then roughly cut the vegetables, so the carrots into four pieces, celery also, the white of the leek only cut in half, the green leaves into large pieces and so on. Remove the ginger from the peel and whole.

Briefly rinse the rabbit runs with water and rub them dry with kitchen paper, then fry them heartily on all sides Sauté the vegetables in the drippings briefly as well. Pour everything into a large saucepan, if you haven’t already done so, and deglaze with the cognac, bring to the boil, then add the red wine and simmer on low heat until the gravy is completely dissolved.

Pour it over the hare and vegetables, add the paradeis pulp, herbs, spices and ham, and fill the pot with enough cold water to cover everything. Bring to the boil, and now carefully season with salt and pepper, because part of the liquid will still boil away if you simmer the ragout now openly at low temperature on a low flame.

Let the forelegs cool down a bit, pluck the meat from the bones and cut the pieces evenly to the size of the ragout. Take about 0.2 l of the sauce, stir in the cornstarch and pour the mixture back into the sauce. Open the sauce properly and after two or three minutes it will thicken.

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