Roast Rabbit Like Game.

The rabbit is skinned, rubbed with salt and pepper and sufficiently larded. Then put it in a suitable dish, add a little chopped vegetables, a few slices of onion, 1 stalk of thyme, a few juniper berries, a little whole spice and 1 piece of lemon peel, pour an eighth of a liter of red wine and an eighth of a liter of wine vinegar over it and let it stand for 2 days. Then take out the rabbit, put it in a pan, baste it with a little hot butter, add a little of the marinade, roast it for 15 to 20 minutes, watering it frequently. An older rabbit must roast accordingly longer. Carve the rabbit into nice pieces, put it into a big jar, pour the strained sauce over it and sterilize it at 100 °C for 50 minutes.

When using, warm the rabbit pieces with a little butter and sour whipped cream, boil the sauce with roux or potato flour, season with a little juice of a lemon, pour over the roast and serve.

all : home preserves, from Mrs. Emilie Lösel,

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

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