Summary

Ingredients

• 1 bunny (s), fresh, approx. 2 kg

For the marinade:

• 4 cups buttermilk
• milk
• 3 tablespoon sage
• 3 tablespoon thyme
• 1 ½ tablespoon juniper berries
• 1 handful bay leaves
• 2 cloves garlic
• salt and pepper

For the sauce:

• 1 liter water
• 600 ml red wine, dry
• 3 large onion (s)
• 2 carrot (s)
• 0.5 ½ celeriac
• Oil, for frying
• 3 cups bouillon, e.g. Knorr Bouillon Pur beef
• 1 tablespoon tomato paste
• 1 tablespoon sour cream

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Instructions

1. The recipe is intended for fresh rabbits, but you can save yourself the need for pickling if you have bought deep-frozen meat.
2. Free the hare from the silver skin and cut, wash off well and dry. Put the buttermilk in a large container (the rabbit must fit in). Add thyme, sage, pepper and salt. Press the juniper berries lightly, crumble the bay leaf and cut the garlic cloves into fine slices and add to the buttermilk as well. Mix everything well and put in the rabbit pieces. If the meat is not yet covered, add milk. Cover everything well and chill for at least 12 hours.
3. Clean and chop the onions, carrots and celery. Put some oil in a roasting pan and fry the hare parts until they are nice and hot and remove them, then fry the chopped vegetables. Put the meat back in the pot, pour water and red wine and simmer for about 1.5 hours over a low flame.
4. Remove the meat and strain the stock, collecting the liquid. Now sweat the tomato paste in the roaster and melt the 3 cups of bouillon. Only when they have melted, put the brew back into the pot and bring to the boil. Stir in a tablespoon of sour cream and return the meat to the sauce.
5. If you like, you can also bind the sauce.
6. Potato dumplings go well with this.