Rabbit in Mushroom
1 Rabbit (cut into joints)
1 lb Wild Mushrooms, sliced
2 cups of cream
2 Onions (medium)
2 tbs butter
2 tbs Potato Flour
2 tbs Polish Vodka
2 tbs Juniper berries
Parsley leaves (chopped)
Salt and Pepper
Soak dried wild mushrooms overnight.
Peel the cabbage and chop. Peel and chop the
Heat oil in a large pan. Add onions and cook until
slightly brown. Add the cabbage and cook for another minute or two.
Season with salt and add half a glass of water. Simmer until tender
and drain using a sieve.
Beat the eggs in a bowl, add cream and mix. Season
with salt and pepper.
Put the cabbage into a roasting dish and roast at
38f F for about 30 minutes
Rub salt and pepper into the rabbit pieces. Heat
the rest of the fat and fry the meat until golden.
Add wild mushrooms and juniper berries and cook on
a low heat until tender.
Blend the potato flour with some cold water and
add. Pour in the vodka and cook for a further 5 minutes.
Remove from the heat and add the cream, stir well,
and serve. Garnish with chopped parsley (or coriander).