Rabbit in blood broth, blood sauce

Ingredients for 4 servings:

• 1.2 kg rabbit(s)
• 50 ml blood (rabbit blood), collected when slaughtering rabbits
• 3 m.-sized onion(s)
• Salt
• pepper
• 3 tbsp vinegar
• 5 juniper berries
• 4 allspice berries
• 2 bay leaves
• 2 cloves
• 1 liter meat broth
• Sugar
• Roux, ready-made product or homemade

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 25 minutes

Cut up the rabbit, season with salt and pepper, and brown with the roughly diced onion. Deglaze with the meat broth, add the vinegar and spices, and braise in the oven at 170°C for about 1.5 hours. Replace any evaporated liquid with water. Remove the meat from the broth and place it in a roasting pan. Then keep the meat warm in the oven at 80°C; you can also brown it a little more. Strain the broth, thicken it with a roux, and bring to a boil. Now add the blood while stirring and bring back to a boil. Season to taste with salt, pepper, sugar, and perhaps a little vinegar. We serve this with dumplings and a lukewarm white cabbage salad.