Rabbit Legs with Dumplings and Red Cabbage

Rabbit legs

1. Make a marinade for the rabbit legs from 50ml brandy, 4 tablespoons oil, an onion cut into rings, a sprig of thyme and a bay leaf and cover the legs in the fridge overnight.
2. Then fry the bacon cubes in about 1-2 tbsp clarified butter in a roaster and then remove the cubes. Then fry a finely chopped onion and the carrot cut into cubes, dust with 1 tablespoon of flour and let it brown a little. Then remove the vegetables and fry the rabbit legs. Put the bacon cubes and the vegetables back into the roaster. Deglaze the whole thing with a bottle of red wine and add the juniper berries, the peppercorns, the thyme sprig and the crushed garlic. Cook the roasting pan with the lid closed at 180 degrees for about 45 minutes (check the liquid again and again).
3. Then pour meat stock over the meat and leave it in the oven at 150 degrees for 30-40 minutes. Then take out the rabbit legs and keep warm.
4. Strain the gravy through a sieve and pour the sauce into a small saucepan. Then dissolve the chocolate in the sauce, add a dash of brandy to taste and thicken everything with cornstarch.

potato dumplings

1. Peel the potatoes and cook them in salted water. Press the cooked potatoes through the potato press while they are still hot. Let the mixture cool down a little, flatten it in a bowl and divide into four portions. Take out a quarter of the mixture and fill the gap with potato flour. Add the removed potato dough, 1 egg and one or two pinches of salt, knead into a smooth dough and form evenly sized dumplings (do not knead too long).
2. Bring the salted water to the boil in a large saucepan, add the dumplings to the water and cook in gently simmering water. As soon as the dumplings rise to the surface, they should be left to steep for another five minutes.

Red cabbage

1. Cut the fresh red cabbage into large pieces, slice finely, wash and drain. Dice the onion and sauté in clarified butter until light yellow. Also add the red cabbage and cook with it. Peel, core and dice the apples. Put the apple cubes together with a bay leaf, cloves, 2 pinches of salt, 1 tablespoon of sugar, vinegar and red currant jelly in the pot. Pour the whole thing with water and red wine and stew for at least 90 minutes until the desired consistency is reached. If necessary, stir 1 tablespoon of cornstarch in water and use it to thicken the red cabbage a little.