Sweet and sour rabbit, from childhood

Ingredients for 5 servings:

• 1 rabbit
• 700 ml herbal vinegar
• 1 liter of water, hot
• 1 bay leaf
• 1 tsp mustard seeds
• 1 onion(s)
• 2 juniper berries
• 2 allspice berries
• 2 tbsp sugar beet syrup
• salt and pepper
• Oil for frying
• 4 tbsp cornstarch
• possibly caramel coloring

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Cut up and wash the rabbit. Slice the onion into rings and add all the other ingredients. Fill with hot water until the rabbit is covered. Let it simmer overnight (12 hours). The next day, remove the rabbit pieces from the broth, dry them slightly, season with salt and pepper, and fry in hot oil. Add the broth and simmer for about 30-40 minutes. Remove the rabbit pieces from the pot. Strain the broth through a sieve and season to taste. Thicken with cornstarch mixed with a little water. If the sauce isn’t dark enough, a dash of caramel will help. Serve with dumplings and red cabbage.