Coiled Rabbit Pieces, Red Cabbage and Boiled Potatoes

I put the rabbit parts in buttermilk overnight, so the meat becomes tender.

I parried the meat parts well, washed them and dried them again, salted and peppered them. Wrapped the bacon slices and then tied the meat pieces.

Now fry the meat in a little fat on all sides, then pour the game stock on it, add the sun-dried tomatoes and let everything cook for a good 1 hour.

I put the onion lard in a saucepan, added the red cabbage and filled it up with a little water, picked the bay leaves a little, chopped or sliced ​​the apple and let everything simmer. I rounded off the herb with rice syrup (gluten-free). No further seasoning was necessary, there are enough spices in the lard.

Side 5: boiled potatoes

It was so beautiful outside on Sunday that we ate on the balcony, arranged everything in bowls and carried it outside. Eating in such nice weather will probably have been the last time this year and everything tasted so delicious 😉