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
Rabbit from Roman Pot
Rabbit from Roman Pot

Instructions

  1. 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 °.
  2. Pour all of the frying liquid through a sieve and bind. The vegetables can be eaten with it - they taste great!
  3. Both classic red cabbage, dumplings, etc., but also rice, French fries, ratatouille and braised mushrooms are suitable as side dishes.

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