Stuffed rabbit

Ingredients for 4 servings:

• 1 rabbit(s) (whole rabbit, with offal)
• 200 g veal sausage meat
• 1 egg(s)
• 1 bread roll, soaked and squeezed
• 1 bunch parsley, chopped
• 1 large onion(s), diced
• 1 garlic clove(s), chopped
• 1 carrot(s), diced
• 1 jar white wine
• 2 tbsp flour
• some pepper
• some curry powder
• 3 tbsp sweet cream
• some tomato paste from the tube, approx. 2 cm
• some salt
• 5 tbsp oil
• 4 cups water
• some mineral water (sparkling water)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Old family recipe from Baden

Remove the front and hind legs from the hare. Remove and rinse the liver, heart, and kidneys. Then season with pepper and boil in a pot of water over low heat for about 20 minutes. Rinse and dry the carcass of the hare. Remove the usually abundant fat from the legs and belly. In a bowl, set aside the veal meat with the egg, the soaked bread roll, and the chopped parsley. Remove the giblets from the pot and chop finely. Add them to the mixture in the bowl, season with salt and pepper, and mix well. Lightly fry in a pan with a little oil. Stuff the carcass with the cooked mixture and tie it shut with string, then sprinkle with pepper and a little curry powder. Heat 3-5 tablespoons of oil in a large pan. Brown the carcass and the seasoned front and hind legs on all sides, gently cooking them. Add the diced onion, carrot, garlic, and 2 cm of tomato paste. Briefly fry, then deglaze with 1 glass of white wine and add 2-4 cups of water. Scoop the stock from the bottom of the pan and simmer, covered, for about 30-40 minutes over low heat. Then thicken the sauce with 2 tablespoons of flour (dissolved in sparkling water) and stir in about 2-3 tablespoons of sweet cream. Season with salt. Serve with potato dumplings and lamb’s lettuce.