Hunting rabbit with dumplings

Preparation steps

• The day before, make a pac from cleaned and coarsely chopped ingredients. Cook the rat for half an hour and cool, then put the chopped rabbit in it and leave it in the cold at least overnight, or maybe all day.
• Take the rabbit out of the rat and stuff it with bacon or if he hates you or you have no experience just sprinkle him with bacon cubes.
• Roast the rabbit in a deeper yen or casserole until golden brown, occasionally topping with your own juice. It doesn't have to be soft, it will cook later.
• Strain the pac, remove the bay leaves and pepper and mix it with a part of the liquid in a blender to get a medium-thick sauce.
• Spin the sugar in oil until brown (be careful not to darken too much as it becomes carcinogenic), add finely chopped onion (do not mix it) and mix for ten minutes, then add the mixed pac, wine mustard, pepper, beef cube, marjoram, two more leaves laurel and optionally lemon zest. Boil it all a little, add sour cream and pour over the rabbit in yen. Cover with aluminum foil and place in the oven at 180C for about an hour and a half.
• Buy the dumpling dough ready in the bakery or frozen or make it yourself (you have recipes on this site). Cut the bread into cubes and fry in half the oil and butter, stirring constantly, to get a nice brown color. Mix the cubes into the dough and add a little oil if it is not otherwise in the dough. Make equal fist-sized dumplings and cook in boiling water for about 20 minutes. Sacrifice one dumpling to make sure it is cooked as it depends on the size of the dumpling. The cross-section should have holes like bread and not be gooey in the middle. Cool the dumplings, cut into thicker slices. In a pan, fry the pretzels in the remaining oil and roll the slices of dumplings in them.