Braised rabbit

Ingredients for 8 servings:

• 8 rabbit legs or 2 whole rabbits, each approx. 1 kg
• 200 g smoked bacon
• 1 ½ liters buttermilk
• 3 tbsp clarified butter
• Salt
• 1 ½ liters of water, hot

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 13 hours 45 minutes

Pure meat taste

Remove any remaining back parts from the rabbit legs and marinate them in buttermilk for at least half a day. Remove the rabbit legs from the buttermilk, rinse, pat dry with kitchen paper, and season well with salt. Cut the bacon into thin slices. It’s best to first heat the clarified butter in a roasting pan and brown/brown about half of the bacon slices. Add the legs and sear them on both sides. Deglaze with hot water. Place the remaining bacon slices on top of the legs so they render during the braising. Cover the roasting pan and cook in the oven at 150°C (top/bottom heat) for at least 90 minutes. When cooking is complete, remove the legs and keep warm. Pour the braising liquid into a saucepan, removing/straining the bacon pieces. Thicken the liquid into a saucepan. Serve best with boiled potatoes, red cabbage, and plenty of gravy. Tip: Rabbit meat is naturally very lean and has a wonderful flavor, so no seasoning is added. Braising at a low temperature keeps the meat significantly juicier than, for example, at 180 degrees.