Rabbit in red wine

Ingredients for 4 servings:

• 1 rabbit (hare or domestic rabbit)
• 2 large onions
• 1 lemon(s) (without preservatives)
• 125 g butter
• 250 ml wine, red, dry
• 1 cube of stock
• 100 g bacon, thinly sliced
• 1 tbsp jam
• 6 peppercorns, crushed
• 6 carnations, crushed
• 10 juniper berries
• 2 bay leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Divide the hare/rabbit, skin if necessary, season with salt and pepper. Heat butter with a few drops of oil (so it doesn’t burn!) in a roasting pan, brown the rabbit pieces all over. Remove from the pan. Sweat roughly diced onions in the stock until light brown, then deglaze with red wine. Add sliced ​​lemon, juniper berries, bay leaf, and crushed stock cube. Add the meat pieces, cover with bacon slices. Pour in the remaining red wine and simmer covered on the stove for about 120 minutes, rabbit about 90 minutes (the meat is cooked when the bone falls easily from the leg). Remove the meat and keep warm in the stove, grilling briefly with bacon slices on top if necessary. Remove the lemon zest and bay leaves from the sauce and puree the rest with a hand blender. Crush the peppercorns and cloves in a mortar and pestle, add, and bring to a boil. Season to taste with the jam. Before serving, add a tablespoon of red wine to the sauce. Green dumplings go perfectly with this, and I recommend Brussels sprouts as a vegetable.