Rabbit from the Roman pot

Ingredients for 4 servings:

• 1 rabbit, approx. 2 kg, ready to cook, cut into 6-8 pieces
• 100 g bacon, fattier, in thin slices
• 1 bunch soup vegetables, chopped
• 1 cup(s) red wine (the same one you would drink with it)
• 1 cup(s) sour cream
• 4 clove(s) garlic, chopped
• 1 tbsp tomato ketchup
• 1 tbsp jam (orange jam)
• some sugar
• salt and pepper
• Rosemary, crushed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

French recipe

Rub the rabbit pieces with salt and pepper. Line the soaked Roman pot with a layer of bacon, place the rabbit on top and cover with the remaining bacon. Roast for about 40 minutes at 250°C without liquid with the lid closed. Mix all the other ingredients – except salt and pepper – and warm up (e.g. in the microwave). Then pour over the seared rabbit. Now finish cooking at 220°C in about 2 hours. Pour all the cooking liquid through a sieve and thicken. The vegetables can be eaten with the dish – they taste delicious! Suitable side dishes include classic red cabbage, dumplings, etc., but also rice, French fries, ratatouille, and braised mushrooms.