Rabbit in German

Category: Meat dishes

Kitchen: german

Ingredients
Rabbit	1 carcass
Fat (Salo)	100 g
Carrot	3 pcs.
Leeks (I didn't have)	1 PC.
Bulb onions	3 pcs.
Garlic	3-4 cloves
Celery (I have stalks)	1 PC.
Ketchup (I have a Poltava dressing)	3 tbsp. l.
Mushrooms	0.5KG
Bay leaf	2-3 pcs.
Peppercorns
Carnation	2 pcs.
Marjoram	1 tsp
Red wine	1 tbsp.
Meat broth	0,5 l
Salt
Mustard	2 tbsp. l.

Cooking method

This year my dad remembered his youth and childhood and started breeding rabbits. I remember exactly 30 of them, but maybe more ...
Now we are mastering dishes from rabbit meat!
Rabbit:
The carcass should first be soaked for several hours so that there is no unusual smell to us. Many people don't like how rabbit meat smells.
After the time has elapsed, we drain the water, wash the carcass, dry it and cut it into portions. Salt, pepper, add mustard and finely chopped garlic, mix everything and set to marinate in the refrigerator for 6 hours.
Vegetables:
Chop the mushrooms and fry them with leeks (in my case, with an onion).
Markov, celery, wash, peel, cut into strips and mix with fried mushrooms.
Melt bacon in a frying pan
and fry the rabbit pieces on it on both sides.
Put the vegetable mixture on top of the rabbit and pour half of the broth with 2-3 tbsp. l. wine. Close with a lid and simmer over low heat for 2 hours.
Sauce:
Finely chop the onion and garlic, heat the pan and send the onion and garlic into the hot oil, fry until the onion is transparent, then pour the second half of the broth into the pan, put all the spices in the broth, salt. Let it boil and cook for 5 minutes over low heat. Finally, add ketchup and red wine, let it boil and set aside.
Carefully transfer the pieces of rabbit into a baking dish, pour in the sauce and put in an oven preheated to 180 degrees to bake for 20 minutes.
The meat turns out to be the most delicate and juicy, bon appetit!