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🍽️ Thuringian Style Rabbit Roast

380 kcal · 150 min · 4 servings

Ingredients

• 1 rabbit (kitchen-ready, cut up)
• salt and pepper
• lots of mustard (for rubbing)
• 100 g bacon, streaky (smoked, diced)
• 2 tbsp oil
• 1 onion(s) (diced)
• 1 carrot(s) (diced)
• 1 small piece(s) celery (diced)
• 0.5 stalk(s) leek (diced)
• 2 clove(s) garlic (diced)
• 2 tbsp mustard, medium-hot
• 3 tbsp tomato paste
• 8 peppercorns
• 1 bay leaf
• 1 clove(s)
• 2 juniper berry(ies)
• 1 pinch(es) marjoram
• 0.5 liter meat broth
• 1 jar red wine (dry)

Instructions

1. 1. Season the rabbit pieces generously with salt and pepper.
2. 2. Rub the seasoned meat pieces thickly with mustard.
3. 3. Let the meat marinate in a cool place for at least one day.
4. 4. Heat oil and bacon cubes in a casserole dish.
5. 5. Brown the rabbit pieces well until deep red-brown.
6. 6. Add diced onions, carrots, garlic, celery, and leek.
7. 7. Sauté the vegetables with the meat.
8. 8. Stir in the tomato paste and roast it briefly.
9. 9. Deglaze the meat multiple times with broth.
10. 10. Loosen the browned bits from the bottom of the pot.
11. 11. Add the remaining spices to the pan.
12. 12. Braise the meat covered in the oven for 2 hours.
13. 13. Set the oven to 160 degrees Celsius fan-forced or 180 degrees Celsius top and bottom heat.
14. 14. Carefully remove the meat pieces from the sauce.
15. 15. Keep the meat warm.
16. 16. Strain the sauce through a fine sieve.
17. 17. Thicken the sauce if necessary.
18. 18. Adjust the seasoning of the sauce with red wine.
19. 19. Serve the rabbit with Thuringian dumplings.
20. 20. Add a fresh salad plate on the side.
21. 21. Serve with a cold beer or a glass of dry red wine.

Nutrition per serving

• kcal: 380
• Protein: 35 g · Fett/Fat: 20 g · Carbs: 10 g