Rabbit in red wine sauce

Ingredients for 4 servings:

• 1.2 kg rabbit, fresh or frozen, ready to cook
• 250 g mushrooms, fresh
• 1 lemon(s)
• 100 ml cream
• 2 onions, red
• n. B. Flour for rolling
• n. B. Oil
• some butter
• some tarragon
• possibly cornstarch
• 1 liter red wine, dry
• ½ liter malt beer
• 3 cloves garlic
• 3 bay leaves
• 5 allspice berries
• 4 juniper berries
• 1 piece(s) ginger root, fresh, about fingernail-sized
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 1 hour 35 minutes

For the marinade, combine the wine and beer in a pot. Place the bay leaves, allspice berries, and juniper berries in a tea strainer and hang it in the pot. Bring to a boil briefly, then let cool. Cut the rabbit into 8-10 portions, finely dice the garlic and ginger. Place everything in the marinade and let it chill and marinate for 24 hours. Then remove the rabbit pieces, pat dry, season generously with salt and pepper, coat in flour, and brown on all sides in oil with a little butter. Sauté the diced onions. Add the marinade and a pinch of tarragon. Simmer gently for about 60 minutes. Clean and quarter the mushrooms, drizzle with lemon juice, and sauté in butter. Then remove the meat and keep warm. Add the mushrooms to the sauce and season with salt and pepper if desired. Stir in the cream and thicken the sauce with cornstarch. Serve the rabbit and sauce separately. Serve with dumplings, gnocchi, rice, boiled potatoes, red cabbage, and toasted white bread.