Rabbit in red wine

Ingredients for 4 servings:

• ½ liter wine, red, dry
• 1 onion(s)
• 4 cloves garlic
• 1 carrot(s)
• 2 bay leaves
• 2 carnations
• 8 juniper berries
• 8 peppercorns
• 1 rabbit, approx. 1.4 kg, ready to cook, young
• Salt and pepper, black
• 2 tbsp butter
• 3 tbsp olive oil
• 200 g shallot(s)
• 1 bunch thyme, fresh
• 1 lemon(s), untreated, long piece
• 100 g cream
• 2 tbsp parsley
• Mustard

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Roman pot

Pour red wine into a pot. Peel and roughly chop the onion, 1 garlic clove, and carrot, then add to the wine. Add the bay leaves, cloves, peppercorns, and juniper berries. Heat the wine to boiling point, then let the marinade cool. Cut the rabbit into 6-8 pieces with a knife. Remove all skin and tendons. Wash the pieces and place them in the marinade. Let marinate, covered, for 12 hours. Rinse the Roman pot with water. Remove the rabbit from the marinade and pat dry. Season with salt and pepper. Heat the butter and olive oil in a pan and sear the rabbit pieces on all sides for about 10 minutes. Place the meat in the Roman pot and lightly brush with mustard. Peel the shallots and remaining garlic and scatter them among them with the thyme and lemon zest. Pour the red wine through a sieve. Close the dish and place it in a cold oven. Braise the rabbit at 180°C (160°C fan-assisted oven) for 2 hours. Remove the rabbit pieces from the dish and stir the cream into the red wine. Return the meat to the dish, sprinkle with parsley, and serve in the dish. Serve with pasta or dumplings and fresh chanterelle mushrooms.