Summary

Ingredients

• 1 rabbit, ready to cook, approx. .5 kg
• 1 piece (s) celeriac, about 00 gr
• 2 carrot (s)
• 3 chilli pepper (s), pickled red
• 1 bay leaf
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ salt
• Black pepper from the mill
• 1 teaspoon oregano, dried
• 0.25 liter ¼ wine, red, drier
• 0.5 teaspoon ½ juniper berries
• 5 clove (s)
• 3 clove (s) garlic
• 2 small onions
• olive oil

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Instructions

1. Wash, skin, remove fat and cut rabbits. I separated the legs and legs from the back and then divided the rest into small portions.
2. Put the rabbit pieces in an ovenproof dish, season with salt, pepper and cinnamon. Pour the red wine over it (I was a little generous).
3. Peel the garlic and cut into slices, add the juniper berries, cloves and chilli and cover and marinate in the fridge overnight.
4. The next day I braised the rabbit in the oven for 1 hour in the morning at 180 degrees - covered with aluminum foil - and was only able to braise it the next evening (due to lack of time).
5. To do this, cut the celery into wafer-thin slices, halve the carrots once, then cut into strips, put the onions in quarters, the dried oregano (I had whole branches from Portugal) on the rabbit and add 1 bay leaf. If you like, you can drizzle a few drops of good olive oil over it. Cover and cook the rabbit in the oven at 150 degrees for another hour.
6. The combination of chilli and cinnamon is super delicious and the involuntary delay has made the rabbit tender as butter.