Rabbit with redcurrant jelly / Charming Bed and Breakfasts / bedbreakfast.be

Rabbit With Redcurrant Jelly

I prepare this recipe for rabbit cold and rainy days.

31/12/2014

Ingredients for 4 people

1 rabbit

6 to 9 shallots

4 tablespoons mild mustard

300ml cream

¾ jar redcurrant jelly

sprig of thyme

Method

• Brown the rabbit in a casserole in melted butter

• Remove it from the casserole and keep it warm

• Cook the chopped shallots in the remaining melted butter

• Stir in the mustard, cream and redcurrant jelly

• Mix until a smooth sauce is obtained

• Cut the rabbit into pieces and add to the sauce with the thyme and season to taste

This method can also be used for a pork roasting joint

Serve with

Côte du Rhône

A recipe from

Eenvoud in Overvloed

All the recipes

Fruits and cereals are excellent sources of endurance energy! We therefore make sure our breakfast buffet contains plenty of them, in breads, pastries and these individual millet soufflés and in our marmelades, jams and fresh fruit straight from our garden. These millet soufflés can be served for breakfast or dessert. They are improved by serving with fruit jam (e.g. our Raspberry & Rhubarb) or some fresh fruit! (Cécile Voisin)

Pain perdu (“Eggy bread”)

10/09/2013 -

“This recipe is a delicious souvenir of my childhood. My mother was a simple cook who prepared unsophisticated, healthy and filling meals. Back then, food was better, healthier and fresher. For example we simply rinsed fresh spinach a few times then reduced it to a purée in a pan, chopped it up, then sprinkled over breadcrumbs, salt and pepper before serving. It was simple and delicious. If any left-over bread went stale, my mother made this recipe which we found delicious...” (Lia Kwint-Kruse)

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