Summary

Ingredients

• 1 rabbit (s), (stable rabbit, approx. 2 - 3 kg) cut up
• a bit salt
• some pepper
• some paprika, hot
• 0.25 tube ¼ mustard, medium hot
• 250 ml red wine
• 2 tablespoon Worcestershire sauce
• 1 tablespoon meat stock, instant
• 5 leaves lovage
• Sauce thickener, for dark sauce
• 1 onion (s), roughly chopped
• 1 clove garlic
• 2 carrot (s)
• Oil, for frying, or frying fat, e.g., Biskin
• 1 ¼ liters water

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Instructions

1. Wash the meat and pat dry. Salt and pepper and season with hot paprika. Then coat the meat completely with mustard.
2. Fry the meat all around in oil (can also be biskin). Take the meat out of the pot. Sauté the onions and carrots in the gravy and then deglaze with 1 ¼ l of water, but leave the onions and carrots in the sauce. Add the ¼ l red wine and the tablespoon of Worcestershire sauce. When it boils, thicken the sauce with the sauce thickener. Then season the sauce with pepper, salt, paprika, the meat stock powder, the garlic clove and the lovage leaves. Put the seared meat back into the sauce and let it simmer for about 1.5 hours. About 15 minutes before the end of the cooking time, taste the sauce and add some seasoning if necessary.