Rabbit 'Winzer Art'

Ingredients for 2 servings:

• 2 legs of hare or 1 saddle of hare
• 1 carrot(s)
• 1 garlic clove(s)
• 1 bunch of parsley
• 250 ml water
• 250 ml vinegar (wine vinegar)
• ½ tsp thyme, dried
• 2 bay leaves
• salt and pepper
• 2 tbsp butter
• 1 tsp sweet paprika powder
• 2 cl cognac
• 100 ml cream
• ½ tsp mustard (Dijon mustard)
• 12 grapes

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Winemaker’s Liège

Peel the carrot and garlic, cut the carrot into pieces, and finely chop the garlic and parsley. In a large container, combine the water and vinegar, add the carrot, garlic, parsley, thyme, and bay leaves, and season with salt and pepper. Add the rabbit meat, baste with the marinade, and marinate for 2 days, turning once or twice. Before cooking, remove the meat and pat dry. Melt the butter in a non-stick pan and brown the meat all over. Season with salt, pepper, and paprika. Cover and simmer over low heat for 40 minutes. Then remove the meat, pour over the cognac, and light the cognac. Keep the meat warm, reduce the pan juices with the cream, stir in the mustard, and season with salt and pepper. Return the meat to the sauce and pour over the sauce. Peel, halve, and deseed the grapes, and add them to the sauce. Don’t boil the mixture any further, but let it simmer for about 5 minutes. Serve with potato croquettes or mashed potatoes and a strong Bordeaux wine.