Rabbit from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, approx. 2 kg, ready to cook, cut into 6-8 parts
- 100 g bacon, fat, thinly sliced
- 1 bunch soup greens, chopped
- 1 cup wine, red (from the one that you also drink with it)
- 1 cup sour cream
- 4 cloves garlic, chopped
- 1 tablespoon tomato ketchup
- 1 tablespoon jam (orange jam)
- some sugar
- salt and pepper
- Rosemary, grated
Print Recipe
Pin Recipe Instructions
- Rub the rabbit parts with salt and pepper. Line the soaked Römertopf with a layer of bacon, place the rabbit on top and cover with the rest of the bacon. Fry for approx. 40 min at 250 ° without liquid with the lid closed. Mix all other ingredients - except salt and pepper - and warm up (e.g. in the microwave). Then pour over the fried rabbit. Now finish cooking in about 2 hours at 220 °.
- Pour all of the frying liquid through a sieve and bind. The vegetables can be eaten with it - they taste great!
- Both classic red cabbage, dumplings, etc., but also rice, French fries, ratatouille and braised mushrooms are suitable as side dishes.
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