Rabbit With Dried Cheeries -Konyne Rug Met Kriek Bier En Gedroog

1. 1

   Slice the rabbit loins into 3cm pieces.

2. 2

   Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams.

3. 3

   Season the pieces of rabbit tenderloin with salt and pepper.

4. 4

   Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes.

5. 5

   Do not overcook or the meat will toughen up.

6. 6

   Remove the meat to a warmed platter and set aside.

7. 7

   Add the bones to the skillet and brown them over high heat for a few minutes, being careful not to burn the butter in the pan.

8. 8

   3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.

9. 9

   Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute.

10. 10

    Deglaze with the beer, scraping up all the brown bits from the bottom of the pan.

11. 11

    Boil for 1 minute.

12. 12

    Add the red currant jelly and stir until it has dissolved.

13. 13

    Reduce the sauce by half over medium heat, 5 to 6 minutes.

14. 14

    Pour through a strainer and return the sauce to the skillet.

15. 15

    Add the dried cherries and simmer for 10 minutes.

16. 16

    Swirl the remaining 1 tablespoon butter into the sauce.

17. 17

    Return the meat to the skillet and reheat quickly in the sauce.

18. 18

    Taste and adjust the seasoning and serve at once.

* Per serving · 4 servings · Values may vary.