Summary

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

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Instructions

1. Soak the rabbit in the buttermilk for at least 12 hours. Then remove and dry, salt and pepper well and rub with mustard.
2. 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.
3. 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.
4. 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.