Roast Rabbit

Peel and finely chop the onion and garlic cloves. Cut the rabbit (front and chest, hind legs, back, head). Rinse the parts, rub them exactly dry, rub with salt and pepper and sprinkle with the juice of one lemon. Melt the fat in a spacious frying pan that can hold all the parts together.

Sauté the rabbit parts with onion and garlic on medium heat. Be careful not to burn the garlic and onions. When the onions are translucent, pour about 500 ml of water.

Cover the roasting pan and steam the rabbit for half an hour in the heated oven at 180 °C (convection oven 160 °C ). Then take off the cover and let it brown in the oven for another 20 min.

Bring to the table immediately.

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