Summary

Ingredients

• 1 rabbit, ready to cook
• 1 bunch soup vegetables
• 1 onion (s)
• Frying oil
• 1 tablespoon tomato paste
• 1 teaspoon mustard
• 1 bay leaf
• 5 juniper berries
• 1 glass poultry stock
• 70 ml heavy cream
• 0.4 liters beer, dark
• 200 ml red wine (Trollinger with Lemberger)
• cornstarch
• 1 teaspoon paprika powder
• salt and pepper
• 1 stalk lovage, fresh
• vegetable broth

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Instructions

1. Pat the rabbit (without offal) dry, cut up (leg, mallet, back, breast with a cloth). Finely dice the onion, cut the soup vegetables into large pieces and set aside.
2. Heat the frying oil in a large roasting pan, fry the individual rabbit parts briefly but sharply on all sides. Take out of the roaster and keep warm (cover).
3. Fry the onion in the roasting pan, briefly roast the soup vegetables and tomato paste. Deglaze with poultry stock, add beer and wine. Add the lovage, bay leaf and juniper.
4. Heat and place the rabbit pieces inside. If not covered, top up with vegetable stock.
5. Let it stew for about 1 hour and 10 minutes with the lid closed.
6. Preheat the oven to 200 degrees with a grill.
7. Take the rabbit pieces out of the sauce and fry them on a baking sheet on the middle rack for about 15 minutes.
8. In the meantime, fish the vegetables out of the sauce. Season the sauce with mustard, cream, pepper and salt, cook openly and / or thicken with cornstarch (but be sure to stir this into some wine beforehand).
9. Serve with spaetzle and salad (field salad).
10. Classic Sunday or Easter meal.