Summary

Ingredients

• 1 rabbit (hare or domestic rabbit)
• 2 large onions
• 1 lemon (without preservatives)
• 125 g butter
• 250 ml wine, red, dry
• 1 cube broth
• 100 g bacon, thinly sliced
• 1 tablespoon jam
• 6 pepper-grains, pounded
• 6 carnation (s), bumped
• 10 juniper berries
• 2 bay leaves

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Instructions

1. Divide the hare / rabbit, skin if necessary, salt, lightly pepper.
2. Heat the butter with a few drops of oil (then it won`t burn!) In the roasting pan, fry the rabbit parts all around. Remove.
3. Sweat roughly diced onions in the stock until light brown, deglaze with red wine. Add sliced lemon, juniper berries, bay leaf and crushed stock cube.
4. Add pieces of meat, cover with slices of bacon.
5. Pour in the rest of the red wine and simmer, covered, on the stove for about 120 minutes, rabbits for about 90 minutes (the meat is cooked when the bone is easily removed from the leg) grill over.
6. Remove the lemon peel + bay leaves from the sauce, puree the rest with a magic wand.
7. Crush the peppercorns and cloves in a mortar, add and bring to the boil. Season to taste with the jam. Before serving, add a tablespoon of red wine to the sauce.
8. Green dumplings go well with this, and I recommend Brussels sprouts as a vegetable.