May 03, 2021 3 min read
Well, you asked for it. I’ve (ahem) “adapted” my recipe from the recipe of the one and only chef Alfons Schuhbeck who is an absolute G. He’s got a Michelin star, so It’s kind a fancy. Check out “The German Cookbook”, it's an absolute classic.
I’ll admit the ingredients for this recipe are a bit of a shopping list, but it’s really not that difficult to execute. You can literally have everything all chopped up and ready to go before you even turn on the stove, so timing and execution are really loosey-goosey. You can also, if you so choose, chop up the veggies nicely and leave them in the stew, but I really enjoy the clean and silky texture of the sauce with the veggies strained out - just remember to use a cheesecloth sachet for the spices! Biting into allspice berries sucks.
Drinking while cooking is encouraged but not necessary. The video above may suggest the ingestion of hallucinogens, but they are also not required. You do you, I’m a Knife nerd, not a cop. Enjoy!
-1 Whole Rabbit, or one rabbit broken into primal cuts (ask a butcher!)
-1 large yellow onion, diced
-½ celeriac root, peeled and cleaned, diced
-4 small carrots, roughly chopped
-1 L Stock (chicken, veggie, whatever)
-2 teaspoons tomato paste
-2 teaspoons sugar
-1 cup red wine
-¼ cup brandy
-4 cloves garlic, minced
-12 Cherry Tomatoes cut in half
-2 teaspoons coriander
-8 allspice berries
-1 teaspoon juniper berries
-20 grams chopped dark chocolate
-2 teaspoons red currant jelly
-12 prunes, cut in half
-2 teaspoons red wine vinegar
-Salt + Pepper
-3 + 2 tablespoons butter
-3 tablespoons flour
-Mashed potatoes, dumplings, spaetzle, or whatever you want to serve it on!
Owen is another ex-chef among our ranks. he has been Chef-ing in Edmonton for around 12 years but gave it up to be a human being again! An avid music lover, he plays guitar, loves Radiohead, and has probably been to about 500 concerts. Oh, and he can most definitely beat you in a game of Street Fighter. come chat with him about football, and steel!
May 11, 2022 2 min readRead More