This recipe originated in Silesia, now a part of Southwestern Poland. The old region had seen a lot of boundary changes over time. Bordering Germany, and Czech Republic, you’ll notice there is some regional influence on the ingredients. It’s a pretty uncomplicated recipe, other than the fact that you need to marinate the rabbit and onion overnight in the fridge. You could probably skip this step, but I wanted to replicate the recipe as closely as possible. You can use all pieces of the rabbit, but I didn’t want to use the loins as they get tough when cooked for too long. The legs respond very well to low and slow types of cooking. As for the beer you use, I would use something balanced and light or medium. A pilsner would be great. I’ve used a local wheat ale and it turned out to be amazing for this recipe. Stay away from something heavy like a stout, or IPA’s. Tempering the sour cream will slowly bring up its temperature so the sauce turns out smooth and does not break.
You could serve this with with noodles, or potatoes, to soak up the sauce. Rice would work too, but be less traditional. This will keep for about 5 days in the fridge. Stay tuned for the second part to this video, where I demonstrate how I made my Rabbit Glace, as well as a short demo on how to break down the rabbit. You can have your butcher do this for you, if you like.
- 1 Rabbit, jointed – (I’m using the front and back legs)
- 1 tbl, caraway seeds
- 1 medium onion, chopped
- 3.5oz, white balsamic vinegar
- 2 tbl, all purpose flour
- 3.5oz, pitted prunes, halved
- 12 fl oz beer
- 2 tbl, sour cream