Rabbit Roll Roast

Rub the rabbit roll with salt, pepper, lemon zest, mustard and marjoram. Heat the clarified butter in a saucepan and fry the finely diced bacon in it. Add the meat and brown on all sides. Remove the skin from the onions, cut them into thin strips, add them to the meat and fry them briefly. Extinguish everything together with white wine and fill up with the vegetable soup. Add the orange jelly and the juice of one lemon and simmer for 60 to 70 minutes. In between, turn the roast once on the other side. Then add crème fraîche, green peppercorns and cleaned and chopped mushrooms and cook for another 5 to 10 minutes. Then season repeatedly, bind the sauce a little, serve and sprinkle with the chopped parsley.

Our tip: Use bacon with a fine, smoky note!

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