Summary

Ingredients

• 1 rabbit, disassembled ready to cook
• salt and pepper
• lots mustard to rub in
• 100 g bacon, mixed, smoked, diced
• 2 tablespoons oil
• 1 onion (s), diced
• 1 carrot (s), diced
• 1 small Piece (s) celery, diced
• 0.5 ½ leek, diced
• 2 cloves garlic, diced
• 2 tablespoon mustard, medium hot
• 3 tablespoon tomato paste
• 8 peppercorns
• 1 bay leaf
• 1 carnation (s)
• 2 juniper berries
• 1 pinch (s) marjoram
• 0.5 liter ½ meat broth
• 1 glass red wine, dry

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Instructions

1. Season the rabbit parts vigorously with salt and pepper, rub with plenty of mustard. Chill for at least a day. Fry the bacon cubes and the oil in a roasting pan until they are red-brown. Add the diced onion, carrot, garlic, celery and leek and brown. Roast the tomato paste briefly, then deglaze with the broth several times and simmer the roast. Add the remaining spices. Finally, cover everything for 2 hours at 160 ° C convection or 180 ° C top / bottom heat in the hot oven. Carefully remove the meat pieces and keep them warm. Strain the sauce through a sieve, thicken if necessary and season to taste while adding the red wine. A side dish includes Thuringian dumplings and a seasonal salad. You can drink a fresh beer or a glass of dry red wine with it.