A Silesian recipe which I found in ” Polska” by Zuza Zak.
Ingredients
- 1 rabbit jointed
- 1 tbsps caraway seeds
- 1 onion peeled and roughly chopped
- 100 ml white wine vinegar
- 2 tbsp 00 or plain flour
- rapeseed oil for frying
- 100 g pitted prunes halved
- 250 ml beer
- 2 tbsps soured cream
- salt and white pepper to taste
Servings:
Instructions
- First clean the rabbit. Soak the pieces in a bowl of warm water with a tsp salt for 30 minutes. Remove the meat from the bowl then pat it dry. Massage in the caraway seeds and scatter over the chopped onion.
- Wrap in a clean towel soaked with the vinegar and place in a baking tray in the fridge to marinate for at least 4 hours but preferably overnight.
- When ready to cook preheat the oven to 150 C, Gas 2. Unwrap the pieces of meat and dust with the flour. Heat a little rapeseed oil in a frying pan over a medium heat and fry the rabbit pieces for a few minutes until browned on all sides.
- Transfer the rabbit to a lidded casserole dish and add the prunes and beer. Cook in the oven for an hour, turning the pieces from time to time. After about 45 minutes season with salt and pepper.
- Remove the meat from the casserole and leave to stand, covered, for 7-8 minutes. Add the soured cream to the sauce. Divide the rabbit between plates and then pour the casserole sauce over the rabbit to serve.
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