Summary

Ingredients

• 0.5 liter ½ wine, red, dry
• 1 onion (s)
• 4 cloves garlic
• 1 carrot (s)
• 2 bay leaves
• 2 carnation (s)
• 8 juniper berries
• 8 grains pepper
• 1 rabbit, approx. .4 kg, ready to cook, young one
• Salt and pepper, black
• 2 tablespoon butter
• 3 tablespoon olive oil
• 200 g shallot (s)
• 1 bunch thyme, fresher
• 1 lemon (s), untreated, long piece it
• 100 g cream
• 2 tablespoon parsley
• mustard

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Instructions

1. Pour red wine into a saucepan. Peel and roughly chop the onion, 1 clove of garlic and carrot, then add to the wine. Add bay leaves, cloves, pepper and juniper berries. Heat the wine to boiling point and let the marinade cool down.
2. Cut the rabbit into 6-8 pieces with the knife. Remove all skins and tendons. Wash the parts and place in the marinade. Leave covered for 12 hours.
3. Water the Roman pot. Remove the rabbit from the marinade and pat dry. Season with salt and pepper.
4. Heat the butter and the olive oil in a pan and fry the rabbit parts for about 10 minutes. Place the meat in the Römertopf and lightly brush with mustard. Peel the shallots and the remaining garlic and distribute with the thyme and lemon zest in between. Pour the red wine through a sieve. Close the pan and place in the cold oven. Braise the rabbit for 2 hours at 180 ° (circulating air 160 °).
5. Lift the rabbit pieces out of the mold and stir the cream into the red wine. Put the meat back, sprinkle with parsley and serve in the tin.
6. It goes well with pasta or dumplings and fresh chanterelles.