Rabbit Baden style

Ingredients for 4 servings:

• 1 rabbit, cut up
• 150 g leek
• 200 g carrot(s)
• 100 g parsley root
• 100 g parsnip(s)
• 100 g celery (bulb or celeriac)
• 500 ml chicken broth or veal stock, if you have it, use rabbit stock
• 250 ml wine, white, dry (Gutedel)
• 1 tsp white pepper, whole
• 100 g smoked bacon
• 50 ml olive oil
• 2 tbsp mustard (tarragon)
• 3 juniper berries
• 2 bay leaves
• 3 tbsp balsamic vinegar
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 250 g shallot(s)
• 6 garlic cloves
• 1 cup sour cream or double cream
• salt and pepper
• Flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the bacon into larger pieces and fry in olive oil in a roasting pan over medium heat until the fat is rendered. Rub the rabbit pieces with the tarragon mustard, season with salt and pepper, coat with flour and fry in the roasting pan over medium heat until light brown. Remove the rabbit pieces and keep warm. Fry the thinly sliced ​​shallots and finely diced (approx. 1/2 cm) vegetables (carrots, parsnips, celery, parsley root) in the roasting pan, add the whole garlic cloves and fry briefly. Deglaze with the wine and pour in half of the stock. Add the rabbit pieces, peppercorns, juniper berries, bay leaves, thyme and rosemary and braise in the covered roasting pan in the oven at 250°C for approx. 45 minutes. Gradually pour the remaining stock over the rabbit pieces. Remove the rabbit parts, herb stalks, bay leaves, and bacon, and scoop out about two-thirds of the vegetables with a slotted spoon. Combine the sauce with the balsamic vinegar and sour cream and puree with a hand blender. Season to taste, then add the vegetables and rabbit back to the pan. Serve with tagliatelle, hash browns, or steamed potatoes.