Creamy Rabbit Potjie

Hallo there!! Many thanks for this wonderful recipe. I tried it yesterday and it is absolutely fantastic! Will definitively share this with my customers! All the best – Peter

Potjie No: 1 and 3

Serves: 6

Cooking Time: 3 hours

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Ingredients

1 x 1.5 kg rabbit

250 g smoked bacon

2 onions, chopped

1 stalk celery, chopped

1 small carrot, chopped

500 g brown mushrooms, sliced

30 ml cake flour

250 ml chicken or venison stock

250 ml dry white wine

3 small sprigs fresh thyme or 5 ml dried

3 bay leaves

5 ml salt

Freshly ground black pepper to taste

2 slices white bread

15 ml prepared mustard

30 ml brandy or whisky (optional)

125 ml sour cream

Method

Cut rabbit into portions and dice bacon.

Fry bacon in potjie until crisp.

Remove and set aside.

Add a little extra butter or cooking oil to fat in potjie if necessary.

Add onion, celery, carrot and mushrooms and sauté until onion is transparent.

Remove vegetables and set aside.

Brown meat in leftover fat and then sprinkle with flour.

Heat stock, wine, herbs and seasoning in smaller potjie, then pour over meat.

Arrange bacon and vegetables in layers on top of meat.

Cover with lid and simmer slowly over a very small fire for 1.5 – 2 hours or until meat is tender.

Spread bread with mustard and cut slices in half.

Place mustard-side down on top of meat.

Replace lid and simmer for another 30 minutes or until meat is completely tender.

Using a small container, heat brandy or whisky very carefully over fire.

Set alight and pour flaming brandy over meat.

Pour cream over meat and allow to simmer for a further 2 minutes.

Remove thyme sprigs and bay leaves and serve.

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