Rabbit prepared in a roasting pan

Ingredients for 1 servings:

• 1.2 kg rabbit
• Mustard
• salt and pepper
• 1 bunch of soup vegetables
• 2 large onions
• 2 cloves garlic
• 150 g butter
• ½ liter of water
• 1 cube of vegetable stock
• n. B. roux
• 1 jar red cabbage
• 2 large apples
• 1 tsp, heaped sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

with apple red cabbage

Wash the fresh rabbit and coat it with a marinade made from salt, pepper, and mustard. Wash and finely chop the vegetables, one onion, and the garlic cloves. Melt butter in a pan, add the onion and garlic, and sear the roast well on all sides. Place the meat and the finely chopped vegetables in a roasting tin, sauté briefly, and deglaze with water. Add the vegetable stock cube and cook in the oven at 220°C for 1.5 hours. Thicken the sauce with a roux, or make your own roux by skimming some of the stock from the roast, adding it to the pan, and bringing to a boil. Meanwhile, peel and dice the apples and onion. Melt the butter in a pan, then add the red cabbage, season with salt and sugar, and simmer for 20 minutes. Note: Boiled potatoes go well with this dish.