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Kaninchengeschnetzeltes (Liechtenstein-style Rabbit Stew)

Kaninchengeschnetzeltes (Liechtenstein-style Rabbit Stew) is a traditional Liechtensteiner (from Liechtenstein) recipe for a classic dish of rabbit cooked in white wine and cream that's served with a pear in white wine garnish. The full recipe is presented here and I hope you enjoy this classic Liechtensteiner version of: Liechtenstein-style Rabbit Stew (Kaninchengeschnetzeltes).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Game RecipesLiechtenstein Recipes


Ingredients:

For the Meat:
2 tbsp fat
600g rabbit meat, chopped
salt, freshly-ground black pepper and fresh thyme, to taste
1 large onion, chopped
4 juniper berries, crushed
100ml white wine
200ml cream
1 tsp parsley, finely chopped

For the Fruit Garnish:
4 medium pears, peeled, halved and cored
100ml water
100ml white wine
1 tbsp lemon juice
sugar, to taste
4 tbsp cranberry preserve

Method:

Melt the fat in a stockpot, add the rabbit pieces and fry until browned then season to taste before removing from the pan and setting aside to keep warm.

Add the onion and juniper berries to the fat remaining in the pan and fry for about 6 minutes, or until translucent. Deglaze the pan with the white wine then stir in the cream. Bring to a simmer and coo for a few minutes. Now add the meat to the sauce, adjust the seasoning to taste then bring to a simmer and cook for 10 minutes.

In the meantime, prepare the fruit accompaniment. Combine the pears and wine, water, lemon juice and sugar in a pan, bring to a boil and cook for several minutes, or until just tender. Drain the pears, fill with the cranberry preserve then serve as an accompaniment to the rabbit.