Rabbit, French, in a Roman pot

Ingredients for 4 servings:

• 1 rabbit, ready to cook
• 4 slices of bacon
• 500 g minced meat, mixed
• 1 egg(s)
• 1 stale roll
• 1 onion(s)
• 2 points soup vegetables (frozen)
• ½ liter red wine
• 1 cup sour cream
• 1 point sauce powder for poultry or gravy
• 1 tbsp mustard and thyme
• salt and pepper
• Garlic powder and rosemary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the rabbit and season inside and out with salt, pepper, garlic powder, and a little rosemary and thyme. Season the minced meat with onion, egg, bread roll, mustard, and spices, and stuff the rabbit with it. If you like, you can also add the very finely chopped giblets. Tie the rabbit with wooden skewers or kitchen string and place it in the soaked earthenware pot. Cover with the bacon slices and close the lid. Place the pot in a cold oven and cook at 200°C for 45 minutes. Combine the red wine and vegetables in a pot and bring to a boil. Add the sour cream and bring to a boil briefly. Pour the liquid over the rabbit, close the pot, and cook for another 70-80 minutes. Then turn the rabbit over and brown it in the lid for 30 minutes. Meanwhile, transfer the sauce to a pot and remove the fat. Bring to a boil and stir in the poultry or gravy. Refine with a little crème fraîche and serve with the finished rabbit. Dumplings and red cabbage go well with it, of course, but other vegetables, such as savoy cabbage, also taste delicious.