Roast rabbit Thuringian style

Ingredients for 4 servings:

• 1 rabbit, cut up ready for cooking
• salt and pepper
• lots of mustard for rubbing in
• 100 g bacon, streaky, smoked, diced
• 2 tbsp oil
• 1 onion(s), diced
• 1 carrot(s), diced
• 1 small piece(s) of celery, diced
• ½ stalk(s) leek, diced
• 2 cloves garlic, diced
• 2 tbsp mustard, medium hot
• 3 tbsp tomato paste
• 8 peppercorns
• 1 bay leaf
• 1 carnation(s)
• 2 juniper berries
• 1 pinch of marjoram
• ½ liter meat broth
• 1 jar red wine, dry

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

Season the rabbit pieces generously with salt and pepper and rub in plenty of mustard. Refrigerate for at least one day. The next day, fry the rabbit pieces in a roasting pan with the bacon cubes and oil until golden brown. Add the diced onion, carrot, garlic, celery, and leek and brown them. Briefly fry the tomato paste, then deglaze the pan several times with the stock to reduce the cooking juices. Add the remaining spices. Cover and braise in a preheated oven at 160°C (convection oven) or 180°C (top/bottom heat). Carefully remove the meat pieces and keep warm. Strain the sauce through a sieve, thicken if desired, and season to taste with the red wine. Serve with Thuringian dumplings and a seasonal salad. Accompany with a cold beer or a glass of dry red wine.