Rabbit in Beer Sauce

1. remove all suet from rabbit and divide into six to eight pieces, rinse and pat well with kitchen roll. Cut bacon into strips, carrots into slices, finely dice onion and garlic cloves. Brown rabbit pieces in a roasting pan with butter at low temperature all around (if you fry rabbit too hot, it will become dry). Take out the slightly browned pieces and fry the bacon strips. Add onion and garlic and after two minutes also carrot slices. Sauté for about five minutes until soft. Put the rabbit pieces on the carrots, add the beer, fill with the herbs and cook at low temperature for about 2 hours, turning, until the meat can be easily removed from the bone. Keep the rabbit parts warm, pour the sauce through a sieve into a saucepan and cook. Add the whipped cream little by little (it is not necessary to use the whole mass), continue cooking and season with salt and pepper. Tip: You can also add pearl onions instead of carrots, then it will be a little spicier, or possibly prunes, which will give the malty sauce a sweet note that goes well with rabbit.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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