Rabbit Stew



1.5 kg Diced rabbit
2 Red onions
1 Carrot
200 g Chestnut mushrooms
500 ml Game stock
60 ml Veal gravy
200 g Silver onions
200 g Dried apricots
60 g Gingerbread
30 g Verstegen Middle East – Ras el Hanout


Cut the vegetables.

Mix the rabbit with Verstegen Middle East – Ras el Hanout.

Fry the rabbit, add the vegetables and deglaze with the stock and veal gravy.

Add the gingerbread, dried apricots and silver onions.

Let this stew for 3 hours.

Make the plate and serve with bread or chips.