Herb Rabbit with Glazed Brussels Sprouts

This is what the rabbit tastes like. . .

1. Rub the ready-to-cook rabbit parts (still parry any white talc fat) with salt and white pepper.
2. Heat the selected roasting utensils from the kitchen shelf or cupboard. Let the oil get hot in it. Fry the spiced rabbit pieces all around. Let the paint take off properly.
3. Do not drink the white wine, use 2 large cups of the same to deglaze the rabbit meat. Top up with the hot, light sauce. Stir in the delicacy stock powder.
4. Braise at 200 degrees in a preheated electric stove (gas: see manufacturer) for 50 – 60 minutes. Turn the meat every now and then. Do not turn over for the last 10 minutes, but cook without the lid on the dishes. Remove the rabbit pieces from the sauce. Put away warm. Note position.
5. Add the contents of the 8-herb packet (parsley, dill, cress, chervil, chives, sorrel, borage, pimpinelle) to the sauce without any ifs or buts. Stir. Refine the sauce with the cream, whipped until it is half stiff. Season again with salt and pepper.
6. Dressing up and not dressing rabbit parts. Cover with the sauce. Garnish with lemon wedges. There are also the following Brussels sprouts and not too big “rolled” green dumplings (Hütes; FP) with “Kinder Surprise” (roasted white bread cubes).

. . . und dieser Rosenkohl dazu

1. If the rabbit is stuck in the tube, quarter the peeled onions and cut into thin slices or strips. Fry in the heated butter until golden brown on all sides.
2. Then add 1 – 2 tablespoons of cold water from the tap. Season with salt, more pepper, not a little grated nutmeg and some caraway seeds. Cover and let simmer for about 10 minutes. Shake everything up every now and then.
3. Pre-steam the ready-made Brussels sprouts from the freezer in plenty of boiling salted water for 5 minutes. Drain. Add to the onions. Sprinkle with sugar.
4. Cook the Brussels sprouts while stirring over medium heat for 5 – 10 minutes, not too soft, until they are glazed golden brown. Finally refine with finely chopped parsley (can also be dried). If necessary, season again with salt and pepper.

Koch-Sepp-Rabbit-Postscript, the first:

1. If the sauce result is too low, add some wine, of which there must be something left.

Koch-Sepp-Rabbit-suffix, the second:

1. At Koch-Sepp, the white bread cubes, the “children’s surprise”, are always fried in clarified butter until golden brown. They are seasoned with a little garlic powder. – In my old homeland, in Zella-Mehlis (Thür), they are called “Weckbröckle”, by the way.

Koch-Sepp-Rabbit-Postscript, the third:

1. Whoever, for whatever reason, wants to or even has to do without the white wine can deglaze the rabbit with hot meat or vegetable broth.

Koch-Sepp-Brussels sprouts supplement, only one:

1. Brussels sprouts from the freezer have the advantage that they come in their “whole” rose beauty. The annoying cleaning of the fresh Brussels sprouts is no longer necessary, the kitchen remains clean and the cooking time remains the same.

A good one when preparing and enjoying!