Summary

Ingredients

• 1 rabbit (hare), ready to cook
• Mustard (herb mustard)
• 100 g bacon, smoked
• 30 g butter
• 250 ml beer
• 250 ml meat broth
• 3 cloves garlic
• 1 large onion (s)
• 2 juniper berries
• 1 bay leaves
• Rosemary, dried or freshly chopped
• salt and pepper
• 1 tablespoon flour
• 2 tablespoon water, cold
• 3 tablespoon sour cream
• 2 tablespoon brandy
• Thyme, dried or freshly chopped

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Instructions

1. Cut the rabbit into portions, wash, dry and brush with herb mustard. Leave out the bacon cut into cubes, add the butter, brown the meat in it on all sides, gradually pour in the beer and meat broth, stew for about 40 minutes, peel the garlic cloves and onion, chop finely, with juniper berries, bay leaf, rosemary, thyme add to the meat, season with salt and pepper, let the meat stew for another 20 minutes, strain the gravy through a sieve. Mix the flour with water, add to the gravy, cook for about 8 minutes, season the sauce with cream and brandy.
2. Red cabbage, Brussels sprouts or savoy cabbage vegetables with bacon, boiled pears with cranberries and boiled potatoes go well with the beer bunny.