in Germany

Spicy rabbit loin

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Ingredients for 4 servings:

  • 1 large rabbit loin
  • salt and pepper
  • 1 tsp thyme, dried
  • 1 ½ tbsp mustard
  • 100 g bacon, raw, sliced
  • 3 tbsp fat for frying
  • 250 ml dry white wine
  • 4 tbsp lemon juice
  • 1 tbsp flour
  • 125 ml natural yogurt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Clean the rabbit loin and rub it generously with pepper, salt, thyme, and mustard. Wrap it in the bacon slices and sear it well on all sides in the fat. Gradually add the white wine and sear everything for about 40 minutes, turning the loin frequently. Once cooked, remove the bacon slices. Strain the sauce through a sieve and thicken with yogurt and flour. Season with lemon juice, pepper, and salt. Cut the rabbit loin into four pieces and let them simmer in the sauce for a while. Serve with potato dumplings. If desired, add the finely chopped bacon to the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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