Grandma's Thuringian Roast Rabbit

by Editorial Staff

Summary

Prep Time	10 hrs
Cook Time	1 hr
Total Time	11 hrs
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the rabbit into legs, neck, belly flap and 2-3 pieces of back. If you like, you can also fry the head. Season all parts with salt and pepper and brush with mustard.
Heat the fat in a roaster and fry the parts nicely. Don`t let it turn black, otherwise the mustard will taste bitter! Cut the onion into large pieces and add to fry a little later, but in such a way that it still takes on color.
Deglaze with a little water and add the bay leaf and juniper berries. Put the lid on and let it simmer gently for about 1 - 1 1/2 hours. Every now and then check the liquid and pour in some water.
If the sauce is not strong enough for you, you can simmer everything and roast it again and then add a little water. If necessary, thicken the sauce with flour or cornstarch dissolved in water. We also have red cabbage and dumplings.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.