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
- 1 rabbit
- 1 onion (s)
- mustard
- salt and pepper
- 4 juniper berries
- 1 bay leaf
- Fat for frying
- water
- possibly flour or cornstarch
Print Recipe
Pin Recipe 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.
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