Roast rabbit Wedauer style

Ingredients for 4 servings:

• 1 rabbit
• salt and pepper
• 2 tbsp mustard, medium hot
• 2 tbsp sunflower oil
• 100 g bacon, fat, smoked
• 2 carrots
• 1 large onion(s)
• 1 stalk(s) leek
• 2 tomatoes
• 1 stalk(s) Celery
• 1 tbsp tomato paste
• 1 pinch(s) of sugar
• 1 bay leaf
• 1 tsp marjoram, shredded
• 200 ml red wine
• 400 ml vegetable stock
• 2 tbsp sour cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Classic post-war roast rabbit, Grandma’s style

Cut up the rabbit until ready to roast, wash, and dry thoroughly (you can also use parts). Rub all parts well with salt and pepper, spread a thin layer of medium-hot mustard on the top. Heat rapeseed or sunflower oil with a little bacon (fatty bacon is just for flavor, but you can also use a few diced ham, approx. 100g) and brown the rabbit parts well all over. Remove the meat and fry 2 large carrots, 1 large onion, finely diced, 1 leek, 2 tomatoes, and perhaps 1 celery stick in the fat until lightly browned. Add 1 tbsp tomato paste, a pinch of sugar, 1 bay leaf, and some shredded marjoram. Deglaze with 200ml red wine and 400ml vegetable stock (you can also make your own). Mix everything well (you can taste it now to get a taste of what’s in store for you later!). Place the rabbit pieces in the pot on top of the vegetables, pour over a little stock, cover, and simmer over low to medium heat for 40 to 45 minutes. The meat is cooked when it springs back slightly on the bones. If you’re not expecting guests, you can taste a few pieces yourself—but be careful, some of the meat will shrink! Remove the meat and puree the vegetables in the pot (no need for a thickener!), then add a little sour cream (1 to 2 tablespoons) and season to taste. Roast rabbit was a special dish in our kitchen. The animals were raised entirely organically. The food grew in our village by the stream or we got it from our allotment. We also used dry food and straw from local farmers. The animals were cared for, looked after, and slaughtered without stress. Meat was precious back then, and we appreciated it, as we saw how much work went into raising the animals.