Stewed rabbit with figs
1,5 kg rabbit
80-100 g dried figs
8 cl cognac
2 tbl sp Bong game-chanterelle concentrate + 1 l water
2 dl dry red wine
1 tbl sp HP barbeque sauce
1 tbl sp thyme, chopped
Salt
freshly ground black pepper
oil for frying
Cut the rabbit into suitable pieces. Heat oil in a frypan and brown
the pieces of rabbit. Season with salt and pepper.
Place the rabbit in a stewing pot, add red wine while heating and
boil until half of the wine has evaporated. Add cognac,
game-chanterelle concentrate and thyme. Stew under lid while
stirring from time to time for about 1,5 hours at an average
temperature.
Halve the figs and add to the rabbit stwe about midway through
cooking. Also add the HP barbeque sauce.
Serve with mashed potatoes seasoned with apples.