Rabbit the Limburg way

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If you are preparing rabbit for Christmas, this recipe in Limburgish way is a must


4 rabbit legs
2 bay leaves
4 cloves
4 onions
10 peppercorns
500 ml natural vinegar
300ml water
100 gr butter
400 g apple syrup
200 gr gingerbread


Place the rabbit legs in a bowl and roughly chop the onions. Add the onions, bay leaves, cloves, peppercorns, vinegar and water to the rabbit legs. Cover and let marinate in the refrigerator for at least overnight.
Remove the rabbit legs from the marinade and pat them dry. Keep the marinade, this will be the sauce. Heat the butter in a frying pan and fry the rabbit legs on both sides until golden brown. Add the marinade and apple syrup, lower the heat and simmer the legs for about 3 hours.



Remove the rabbit legs from the pan, strain the stew and pour back into the pan. Crumble the gingerbread in the sauce, this is how you use the gingerbread to bind the sauce to the desired thickness. Season with extra apple syrup if desired. Place the rabbit legs in the sauce and reheat.

For example, serve with red cabbage, Brussels sprouts and potatoes from the oven. Also delicious with mashed potatoes.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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