Braised rabbit with smoked pork

Ingredients for 4 servings:

• 1 kg rabbit parts
• 500 g Kasseler cutlet(s) (4 cutlets)
• 400 g sour cream
• 1 ½ liters vegetable broth
• salt and pepper
• 1 tsp tarragon
• n. B. cornstarch, approx. 2 – 3 tsp
• n. B. Oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 3 hours

Day 1: If using frozen rabbit, thaw it first. Season each piece with salt and pepper. Heat the oil in a roasting pan over medium heat and sear the rabbit pieces on both sides. Remove from the pan and set aside. Briefly sear the smoked pork chops on both sides in the same roasting pan. Once both sides have taken on some color, add the rabbit pieces back in and pour in the vegetable stock. Simmer the meat for 50-60 minutes at medium heat. Then let everything cool down and refrigerate overnight. Day 2: The next day, skim off any fat that has collected on the surface, if desired. Bring the rabbit and smoked pork back to a simmer in the stock. In a separate bowl, mix the sour cream with 2-3 ladles of stock until smooth. Briefly remove the smoked pork and rabbit pieces from the stock and set aside. Stir the cream mixture into the broth, then take 2-3 ladles of the sauce and mix it in a separate bowl with 2-3 teaspoons of cornstarch to eliminate any lumps. Add the mixture to the sauce and season with tarragon, salt, and pepper. Add the smoked pork and rabbit pieces back to the sauce and simmer for 10-15 minutes. This goes wonderfully with dumplings and red cabbage.