Vogtland roast rabbit

Ingredients for 3 servings:

• 1 kg hare leg(s) or other hare meat
• 1 liter buttermilk
• 1 large onion(s)
• 1 tsp salt
• 1 bay leaf
• 5 peppercorns
• 5 juniper berries
• Caramel coloring

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 25 minutes

with buttermilk

Pour the buttermilk into a bowl and add the finely chopped onion, rabbit meat, salt, bay leaf, peppercorns, and juniper berries. The meat should now be completely covered with buttermilk and marinated in the refrigerator for at least a day. After marinating, rinse the meat thoroughly and dry it. Reserve about 300 ml of the buttermilk for later. Sear the meat in a pan on all sides until it is nicely browned. If there is still buttermilk on the meat while searing, it can burn during cooking. Then deglaze the meat with water until the meat is almost covered with liquid. Simmer the rabbit roast for about 1.5 hours. Add the reserved buttermilk, which has been separated from its solids. Then simmer the meat for another 15 minutes. If the meat is not yet tender enough, the cooking time can be extended. Finally, season the sauce with salt and pepper. You can also add caramel coloring for a nice brown sauce. Note: In Vogtland cuisine, sauces are usually prepared quite runny. Of course, the sauce can also be thickened. It goes well with green dumplings, rice, noodles, Vogtland Bambes (Vogtland Bambes), and other side dishes.