Risotto with rabbit

For ➍
4 rabbits legs
1 large onion
2 carrots
3 stalks celery
3 cloves garlic
rosemary (a few sprigs)
3 bay leaves
400 g crushed tomatoes (canned)
15 cl red port
1 dash of olive oil
250 risotto rice
2 large shallots
1 clove garlic
6 dl chicken or vegetable stock
20 g butter
80 g Parmigiano (block)
pepper & salt

Let the rabbit meat come to room temperature.
Preheat the oven to 200°C.
Peel the onion and chop in rather coarse pieces.
Peel the carrots and cut the two ends. Cut each carrot first longitudinally into two and then into thick half-circles.
Rinse the celery stalks and remove the bottom piece and leaves. Cut the vegetables into small pieces of 1 cm wide.
Take a large casserole dish and sprinkle the pieces of onion, carrot and celery in. Pour in a dash of olive oil.
Crush the cloves of unpeeled garlic and throw them between the vegetable pieces.
Rinse the thyme and rosemary. Add bay leaves. Spread the herbs on the dish with vegetables and mix.
Season the rabbit legs with ground pepper and salt. Arrange them on top of the vegetables and drizzle a little olive oil over the meat.
Slide the dish in the oven at 200°C and leave roast for 20 m.
Remove the dish with rabbit from the oven and reduce the temperature to 150°C.
Place the dish on the stove. Put a medium heat to simmer vegetables.
Once the dish is bubbling merrily add the left over port.
Let the alcohol evaporate. After 1 m, pour the tomato on the rabbit.
Cover with a sheet of aluminum foil and put on the oven for 45 m.leave them for about 45 minutes away in the oven at 150°C.
Meanwhile prepare the risotto.
Peel the shallots and chop them finely. Peel the garlic and crush.
Pour a little olive oil in a casserole over a medium heat. Fry the shredded shallots with the garlic pulp into the hot oil. Stir frequently.
Turn down the heat. Sprinkle the rice grains on top of the glassy bits of shallot. Pour broth over twice and place the lid on the pot. Let the rice yarn in peace, until the grains have absorbed all the liquid.
Add a knob of butter and let it melt.
Grate the Parmigiano, and stir it to melt in the risotto.
Taste the risotto and spice rice preparation with a little salt and pepper from the mill.
Spoon onto everyone's plate a big scoop of risotto.
Put a soft rabbit leg on top, flanked by a lot of vegetables and some sauce.

Read the tip on making a quick risotto.

Pheasant with mushrooms & kohlrabi risotto

For ➍
2 shallots
200 g mixed mushrooms
100 g kohlrabi
4 dl chicken stock
butter
1 clove of garlic
200 g risotto rice
fresh thyme
Parmigiano cheese
cream
freshly ground black pepper
parsley
2 endives
lemon juice
sugar
4 fillets of pheasants
carcass of pheasant
1 glass of port
sage

Chop the shallot. Brush the mushrooms and cut them small.
Cut the kohlrabi into cubes of 5 mm thick, cook until al dente in the chicken stock.
Fry the mushrooms in butter on high heat, add the shallot and garlic.
Make the risotto.
5 m before the end of cooking of the mushrooms, add kohlrabi, thyme and crushed garlic.
Finish the risotto with grated Parmigiano, cream, black pepper and chopped parsley.
Pull the leaves from the endives. Boil them for 10 m in water with lemon juice. Drain and fry in butter with sugar. Let slightly caramelize.
Fry the pheasant fillets on both sides in butter, put 10 to 12 m in an oven at 100°C.
Create fond of the bones of the pheasant, add port and a sage leaf. Let it boil, filter and add some butter.
Serve the meat with the risotto, the endives and sauce.

Read the tip on making a quick risotto.

Rotkohl (German spiced red cabbage with apples & wine)

For ➍
3 tbs chopped bacon
1 small red onion, finely chopped
3 cm fresh ginger, peeled & finely chopped
⅓ cinnamon stick
⅔ large red cabbage, tough outer leaves removed, quartered, cored & finely shredded
⅔ sprig fresh marjoram
⅓ ts garam masala (or a small dash each of ground black pepper, rock salt, cinnamon &; cardomom)
4 tbs red wine vinegar
4 tbs ruby port or Madeira wine
4 tbs brown sugar or maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Cook the bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 10 m for the bacon.
Add the onion, ginger and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 m, until the onion has softened.
Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 m. Now add the marjoram, garam masala, vinegar and port or Madeira, and stir well. Add the optional bay leaf, whole clove, and chopped apple.
Reduce heat to medium-low, cover, and simmer for 60-75 m, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
Remove the lid and cook, stirring frequently, for 15 m.
Stir in the brown sugar (or maple syrup) and cook for 15 mlonger, or until most of the liquid has cooked away.
Remove the cinnamon stick and bay leaf before serving.
Serve with roasted pork & potatoes, or Königsberger Klopse & potatoes.