Roast Rabbit
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 rabbit
- 1 liter buttermilk
- Salt and pepper
- Mustard for rubbing
- 100 g bacon cubes
- acon, some strips
- 1 large onion (s), roughly diced
- 1 packet soup greens, roughly chopped
- some flour
- 0.5 ½ cup sour cream (125 g)
- 1 teaspoon mustard
- possibly garlic if necessary
Print Recipe
Pin Recipe Instructions
- Soak the rabbit in the buttermilk for at least 12 hours. Then remove and dry, salt and pepper well and rub with mustard.
- Leave out the bacon in the roaster and fry the rabbit briefly but vigorously on both sides. Then spread a few thin strips of bacon on the rabbit. Add onion and soup greens.
- With the lid closed, place top / bottom heat in the hot oven for approx. 1 1/2 hours at 220 ° C. Occasionally scoop up the roast with the roast. Remove the meat from the mold and keep warm.
- Then whisk some flour for the sauce and mix with 1/2 cup of sour cream and 1 teaspoon mustard. Pour this mixture into the sauce and stir in. Bring to the boil again and, if necessary, season with salt, pepper and a little garlic. Briefly add the meat again and heat it up.
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