Roast rabbit

Ingredients for 4 servings:

• 1 rabbit(s) (barn rabbit), ready to cook
• 1 liter meat broth
• 2 large onions, cut into wedges
• 2 cloves garlic, cut into wedges
• 1 bay leaf
• 5 juniper berries
• 5 cloves
• 250 ml red wine
• 1 tbsp clarified butter
• 3 tbsp flour
• n. B. Salt and pepper, black, from the mill
• Paprika powder, hot
• Mustard
• Game spice
• 400 g minced meat, mixed
• Rabbit offal
• 1 egg(s)
• 1 stale roll
• e.g. salt and pepper
• some nutmeg
• 1 tsp, heaped marjoram
• 1 clove(s) garlic
• 1 pinch of caraway powder

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 days 2 hours 50 minutes

normal

Hang the slaughtered rabbit in a cool place for about 1-2 days. Brush the rabbit with mustard and season generously with salt, pepper, and paprika. For the stuffing, mince the giblets, one onion, one garlic clove, and the soaked bread roll. Add the minced meat, egg, and spices, knead thoroughly, then stuff the rabbit and sew up the meat. Heat the clarified butter in a large roasting pan and sear the rabbit on all sides. Add the sliced ​​onions and garlic cloves and let them brown. Deglaze with the hot stock, then add the salt, bay leaf, a little game spice, juniper berries, and cloves. Next, place the covered roasting pan in an oven preheated to 180°C (fan oven). After one hour, pour in the red wine and let it simmer for another hour. During the two-hour braising time, occasionally baste the rabbit with the liquid to prevent it from drying out. Once the cooking time is over, remove the rabbit from the roasting pan and place it in the lid of the roasting pan, cover with aluminum foil, and keep warm in the oven. Strain any remaining liquid through a sieve, bring to a boil, and thicken with the flour whisked in cold water. Season with salt and pepper, if desired. We always serve potato dumplings, yeast dumplings, or pasta with a green leaf salad, or red cabbage in the winter.