Summary

Ingredients

• 4 leg (s) (rabbit)
• 2 onion (s), diced
• 50 g bacon, mixed, diced
• 4 cl cognac
• 100 ml red wine
• 100 ml broth, clear
• 3 clove (s) garlic
• 50 g walnuts
• 2 bay leaves
• 2 carnation (s)
• salt and pepper
• 0.5 ½ bunch thyme
• 1 cup cream
• 1 tablespoon lingonberries (wild lingonberries)
• 2 tablespoons oil
• some cornstarch

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Instructions

1. Water a Roman pot.
2. Rinse the rabbit legs under water, pat dry and rub with salt and pepper. Fry in the heated oil. Add the diced onions and bacon and sauté as well. Warm up the cognac (it burns better then), light it in a ladle and pour it into the pan.
3. Remove the rabbit legs and place in the soaked Roman pot. Pour red wine and stock into the meat, but do not heat any further. Pour everything into the Römertopf. Peel off the garlic, cut in half lengthways and place in the Roman pot along with the walnuts, thyme, bay leaves and cloves. Close the Römertopf with the lid and put in the cold oven.
4. After 60 minutes at 200 ° C, remove the rabbit legs and keep warm, put the remaining contents of the Roman pot without the garlic cloves, thyme and bay leaves in a saucepan and mix with the cream, the cranberries and a little cornstarch to make a sauce.
5. It goes well with dumplings and Brussels sprouts.