Summary

Ingredients

• 1 rabbit, ready to cook
• 1 bunch roots, (carrots, celery, leek)
• 2 onion (s), roughly chopped
• 1 sprig rosemary
• 500 ml meat broth
• 250 ml red wine
• 2 cloves garlic
• 1 tablespoon clarified butter
• 2 teaspoons butter (flour butter)
• salt and pepper

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Instructions

1. Slice the rabbit, separating legs and legs from the back. Roughly dice the root vegetables. In a large saucepan, sauté the onions with clarified butter. Season the rabbit pieces with salt and pepper and add to the onions with the root vegetables. Roast everything briefly. Then add the coarsely crushed cloves of garlic and rosemary. Deglaze with a little meat stock and red wine and let simmer covered for about 30 minutes. Pour in some meat broth and red wine over and over again. After the cooking time, remove the meat and strain the sauce through a sieve. Thicken the sauce with flour butter and season with salt and pepper. Serve the rabbit with the sauce. Serve with butter noodles or spaetzle.