Tasty rabbit

Ingredients for 8 servings:

• 1 rabbit(s), (barn rabbit, approx. 2 – 3 kg) cut up
• some salt
• some pepper
• some paprika powder, hot
• ¼ tube(s) mustard, medium hot
• 250 ml red wine
• 2 tbsp Worcestershire sauce
• 1 tbsp meat broth powder
• 5 lovage leaves
• n. B. Sauce thickener, for dark sauce
• 1 onion(s), roughly chopped
• 1 garlic clove(s)
• 2 carrots
• Oil for frying or frying fat, e.g. Biskin
• 1 ¼ liters of water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Roast rabbit in red wine and Worcestershire sauce

Wash the meat and pat dry. Season with salt and pepper and hot paprika. Then coat the meat completely with mustard. Brown the meat all over in oil (Biskin is fine). Remove the meat from the pot. Sauté the onions and carrots in the meat juices, then deglaze with 1 1/4 liters of water, leaving the onions and carrots in the sauce. Add the 1/4 liters of red wine and the tablespoon of Worcestershire sauce. When it boils, thicken the sauce with the sauce thickener. Season the sauce with pepper, salt, paprika, the meat stock powder, the garlic clove, and the lovage leaves. Return the seared meat to the sauce and simmer for about 1.5 hours. About 15 minutes before the end of the cooking time, taste the sauce and adjust the seasoning if necessary.