Roast rabbit

Ingredients for 4 servings:

• 1 rabbit, cut up
• 3 juniper berries
• 3 allspice berries
• 1 ½ liters buttermilk
• 2 onions
• 1 tbsp mustard
• 1 tsp ketchup
• 100 g bacon
• Clarified butter
• 1 bottle of white wine or water, optionally

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

from the Roman pot, as a souvenir in the style of Grandpa Hans.GB

Place the rabbit pieces, bay leaf, allspice berries, and juniper berries in a casserole dish and cover with buttermilk until completely covered. Cover and let stand in a cool place for 2 days, turning occasionally. Rinse and drain the rabbit. Lard with garlic and bacon and rub with mustard. Brown in clarified butter until crisp. Sauté the finely chopped onions. Add a little mustard and ketchup, then cover with water or white wine and bring to a boil. Transfer everything to a Roman pot, cover, and place in a cold oven. Preheat the oven to 185°C (365°F) until simmering, then reduce the heat to 150°C (300°F). Leave in the oven for about 2 hours. Serve with Thuringian dumplings and red cabbage and a glass of red wine.