This year it was again my time to prepare the Christmas Meal. In Germany there is no set rule on what type of meat has to be eated and this year I decided on rabbit with plum sauce.
This is a great recipe if you are cooking for a big group, and have a lot of other dishes to prepare because once all the ingridients are in one pot it kind of cooks itself.
Christmas Rabbit in Plum Sauce Recipe
Ingredients for dinner for 4:
750g Rabbit meat cut into pieces
3 Garlic cloves
2 tsp Crushed ginger
1 Fennel bulb
3 tsp Dijon mustard
250ml Plum wine
250ml Vegetable stock
10 Dried plums
Salt & Pepper
Berbere spice mix
- Chop onions into cubes and the garlic into small pieces. Cut the carrots and fennel bulb into small pieces and chop the potatoes into small blocks.
- Spice the rabbit with salt and pepper and the Bebere Spice ( if you do not have any at home use a mixture of paprika, corriander, garlic, ginger, onion, nutmeg, cloves, cayenne pepper, and cardamon) and coat the rabbit with the dijon mustard. Fry the rabbit with the onion, ginger and garlic in some olive oil to seal it.
- Remove all the meat from pan and add the plumb wine to it. Bring to boil for 2 minutes to reduce the sauce. Then add the chopped vegetables, plums and vegetable stock. Place the meat on top. Make sure it is a pot that you can put into the oven with a lid.
- Put the lid on the pot and place in the preheated oven at about 150C°
- Cook the meat for an hour, then baste the meat with some of its juices. Then take the lid off and cook for another hour. Make sure to baste the meat a couple of times in its own juices.
- Once the meat is cooked; spice the sauce again with more salt and pepper and serve.
As this is quite a heavy main cause I decided to serve a very light starter. Adding the nuts and the pears to the salad adds to the winterly & festive theme.
Walnut Salad and Fried Pears Recipe
150g Lamb’s lettuce
100g Peeled walnuts
4 tbsp Balsamic vinegar
1 tsp Honey
1 tsp Walnut oil
- Wash the salad, dry it and separate the leaves then distribute them decorativley on four plates.
- Peel the pears and chop them into little pieces.
- In a frying pan melt some butter and fry the walnuts and the pears for about 5 minutes and then pour over the salad.
- In a saucepan heat up the balsamic vinegar and honey until you get a nice thick mixture.
- Add a tsp of the Walnut oil, add salt and pepper to taste and pour over the salad. Serve immediately.