Rabbit with sage and rosemary

Ingredients for 4 servings:

• 1 rabbit, cut into 8 pieces
• 8 sage leaves
• 8 sprigs rosemary
• 100 g butter
• 150 g bacon, diced
• 1 onion(s), chopped
• 1 tbsp flour
• 250 ml white wine
• 1 tsp, levelled sugar
• 3 cloves garlic, finely chopped
• 2 bay leaves
• salt and pepper
• 4 large potatoes, cut into pieces, pre-cooked
• ½ tsp thyme

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours

Wrap the rabbit pieces with sage and rosemary in a kitchen towel and refrigerate overnight. Heat 100g of butter in a casserole dish with the bacon. Do not overheat. Add the rabbit pieces (without the sage and rosemary) and brown all over. Now add the onion. Sprinkle with flour and stir well. Deglaze with the white wine. Cover and simmer for 25 minutes over medium heat with 1 level teaspoon of sugar, garlic, bay leaves, salt, and pepper. About 5 minutes before serving, add the potato pieces and 1/2 teaspoon of thyme.