Rabbit in vegetable sauce from the Roman pot

Ingredients for 2 servings:

• 2 rabbit legs
• 1 large carrot(s)
• 100 g celeriac
• 100 g leek
• 1 piece(s) ginger, fresh, approx. 1 cm
• 3 carnations
• 3 allspice berries
• 6 juniper berries
• 1 garlic clove(s)
• 200 ml white wine
• salt and pepper
• 1 rosemary sprig(s)
• 1 sprig(s) of thyme
• 1 sprig curry plant
• 200 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Rinse the Roman pot with water. Add the rabbit legs. Finely dice the vegetables, garlic clove, and ginger. Slice the leek into thin strips; I like to use the strong green part for this. Pour everything over the meat with the spices and add the wine. Place the closed Roman pot in a cold oven and cook the meat at 160°C for 1.5 hours. Remove the rabbit legs. Remove the herb stems, and if desired, the allspice berries and juniper berries. Puree the vegetables with the cream and pour over the rabbit legs.