Roast rabbit

Ingredients for 4 servings:

• 1,000 g rabbit meat (pieces)
• 50 g bacon
• 1 bunch of soup vegetables
• 1 m.-sized tomato(s)
• 1 onion(s)
• 1 tsp marjoram
• 3 tbsp mustard
• 5 peppercorns
• 1 tbsp juniper berries
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the rabbit pieces and pat dry. Rub with salt and pepper, then spread with mustard. Cut the bacon into thin slices and fry in a large, deep pan. Add the rabbit pieces and sear until crispy. Clean and dice the vegetables and other vegetables, add them, and sauté briefly. Deglaze with 1/2 liter of water, add seasonings, and cook until tender. More water may be needed. Remove the meat and brown in the oven or grill until crispy (you can brush the meat with salt water for this). Thicken the sauce if necessary and strain the sauce and vegetables through a fairly coarse sieve. In Thuringia, this dish is served with Thuringian dumplings and red cabbage. Total preparation time: approximately 2 hours.