Bohemian caraway roasted rabbit

Bohemian caraway roasted rabbit

By
From
Polska
Serves
4
Prep
90 mins
Photographer
Laura Edwards

In the west of Poland lie the vast lands of Silesia, which have had a rather complicated history due to the number of different rulers it's had. After the rebellion of its Polish speaking populace, a large part of Silesia was eventually handed over to Poland, although parts of it still lie in the Czech Republic (old Bohemia) and share many aspects of its culture and cuisine. The cooking of these lands is, understandably, influenced by the Czech Republic, Slovakia and Southern Germany. Even though the cuisine varies from one part of Silesia to another, all Silesians love rabbits, both to breed and to eat.

Ingredients

Quantity Ingredient
1 rabbit, jointed, (ask your butcher to do this for you)
1 tablespoon caraway seeds
1 onion, roughly chopped
100ml white wine vinegar
2 tablespoons plain flour
rapeseed oil, for frying
100g pitted prunes, halved
250ml beer
2 tablespoons soured cream
salt, to taste
white pepper, to taste

Method

  1. First clean the rabbit: soak the pieces in a bowl of warm water with a teaspoon of salt in it for 30 minutes.
  2. Remove the meat from the bowl and pat it dry then massage in the caraway seeds and scatter over the chopped onion. Wrap in a clean tea towel soaked with the vinegar and place it in a baking tray in the fridge to marinate for at least 4 hours (overnight if possible).
  3. When you are ready to start cooking, preheat the oven to 150°C. 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.
  4. Transfer the browned rabbit pieces to a lidded casserole dish and add the prunes and beer. Cook in the oven for 1 hour, turning the pieces over from time to time. About 15 minutes before the end of cooking, season with salt and pepper.
  5. Remove the meat from the casserole and leave to stand, covered, for 7–8 minutes. Add the soured cream to the sauce. Portion the rabbit between plates and then pour the casserole sauce over the rabbit to serve.
Tags:
polish
eastern european
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