Gestoofd konijn

Gestoofd konijn met pompoen en kastanjes

Het is op het moment wildseizoen en ik vind dat geweldig! Het is wat mij betreft het beste moment van de herfst, en je kunt dit heerlijke vlees ontzettend goed combineren met alle herfstgroenten en zelfs met fruit als je dat wilt.

Gestoofd konijn met pompoen en kastanjes is een makkelijk gerecht, wat je van te voren kunt maken, en als het eenmaal in de oven staat, kun je rustig andere dingen gaan doen.

Het ziet er goed uit en is heerlijk, en daarmee is dit ook een prima gerecht voor kerst. Heb je bovendien nog over, dan kun je er de volgende dag een geweldige ragout van maken!


Hoeveel personen: 4 personen

Bereidingstijd: 15 minuten

Kooktijd: 1 uur in de oven


Wat heb je nodig:

4 konijnenbouten van ongeveer 1 kg

Ongeveer 50 g boter

een flinke scheut olijfolie

3 grote sjalotten

3 grote tenen knoflook

1 bakje gerooktje spekreepjes

400 ml lekkere rode wijn

7 dl water

1 takjes rozemarijn

1 of 2 takjes tijm

400 g voorgekookte kastanjes

1 bakjes champignons, max ook paddenstoelenmix zijn

1 middelgrote pompoen, ontzaad en geschild

3 grote plakken knolselderij

Peper en zout

1 eetlepel meel

En verder:

Een grote braadpan die in de oven kan


Hoe maak je het:
Smeer de bouten in met een forse hoeveelheid peper en zout, en laat dit 10 min intrekken.

Zet de oven aan op 180 graden.

Smelt de boter en de olie in de pan.

Voeg de gesnoden sjalotten, de bacon en de knoflook erbij.

Laat langzaam glazig worden.

Doe daarna de bouten erbij, en meng het goed met het mengsel in de pan.

Daarna het kokende water, de wijn, tijm en rozemarijn erbij doen en aan de kook brengen.

Doe het deksel erop, en zet in de oven voor 30 minuten.

Snij ondertussen de pompoen in blokjes (niet te klein), de champignons in 2 of 4-en, en de plakken knolselderij in blokjes.

Kijk de kastanjes na of er nog harde nerfjes inzitten en haal die er eventueel uit.

Haal de pan in de oven, en keer eventueel om. Doe de kastanjes erbij en zet opnieuw voor 15 minuten in de oven.

Opnieuw eruit halen en de rest van de groenten erbij doen.

Opnieuw voor 15 – 20 minuten in de oven zetten.

Kijk na deze tijd even of de groenten en bouten gaar zijn. Het vlees moet van het bot afvallen.

Maak de saus verder op smaak met zout en peper, en maak hem iets dikker door er een eetlepel meel doorheen te doen (eerst wat jus uit de pan halen, meel aanmaken, en dan voorzichtig roerend toevoegen om geen klontjes te krijgen).

Serveer in een mooie schaal met de bouten erop en de groenten er omheen. Je kunt de saus eventueel ook in een sauskom doen, dat staat vooral met een uitgebreid diner, erg mooi.

Heb je over, haal dan voor de volgende dag het vlees van de botten, roer door de saus, en maak het eventueel nog iets dikker, met een beetje room of met wat extra meel. Heerlijk over wat aardappels of met verse pasta bijvoorbeeld.


Lekker met:

Cranberry compote, appelmoes, gebakken aardappeltjes

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