Rabbit by janski

Vlastimil Janski was a member of the OSCE in those war and post-war years in our service in Daruvar. He was of Czech origin, so in his free time he hung out with us in the Czech Beseda theater group, as well as on birthdays and picnics. He played the guitar beautifully, and sometimes he used to prepare some delicacies unusual for our region. With the departure of the OSCE, we never saw him again, and after a long time I heard that he lived somewhere in America or Canada. As a memory of him, we are left with this recipe, which we, who knew him, call "the rabbit under Janski" (rabbit a la Janski).

Preparation steps

Cut the rabbit into pieces and rub well with spices, I just put salt, garlic and čubar (satureja) which goes great with the rabbit prepared in any way. Of course, vegeta, pepper, sage or other spices can be added to your taste. Leave the rabbit prepared in this way for at least 2 hours.
Cut the onion into thicker slices and arrange on the bottom of a deeper baking sheet so that the entire bottom is covered with a layer of onions. I used a large refractory dish. Pour oil and water over the onion so that it is well submerged.
Add the beer to the breading egg and whisk it. Bread the meat on one side only and arrange in a baking dish, breaded side up.
Put a piece of homemade bacon or bacon on each piece of breaded rabbit, and since I didn't have one, I put a hamburger (but it's not the right one). Cover the pan with foil, or the top if you are baking in a deep two-piece baking sheet. Bake covered for 40-50 minutes.
Remove the foil or tin with which you covered the baking dish and sprinkle the meat with beer. Return to the oven and bake for another 25-30 minutes, until the liquid evaporates and the meat turns brown.

Serving

Serve with your favorite side dish and salad, this time with baked potatoes with sweet potatoes and lettuce.

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