Roast rabbit in sauce
Rabbit meat is a real culinary specialty in many countries around the world. This was also known by "our ancestors" who, on Sundays and holidays, knew how to truly enjoy spiced rabbit with spice sauce.
Preparation steps
- Preparation of brine: put vinegar, carrots, celery and parsley cut into rings, pepper, pine, cloves, bay leaf, salt, Vegeta, and cook for about an hour.
- Cool the brine prepared in this way.
- Cut the cleaned rabbit into larger pieces, arrange in a bowl and pour over the cooled brine. Leave in the brine for about 24 hours.
- Then take out the meat, prick it with bacon cut into sticks, place in a pan with a little fat, cover well with aluminum foil and place in a hot oven to bake.
- During baking, add a little water if necessary, and towards the end, remove the foil and bake until done.
- While the meat is roasting, prepare the sauce. Melt the sugar on the remaining fat, stirring constantly, until light brown. Then add the vegetables with the spices from the brine and the lemon zest, and simmer, occasionally adding the brine.
- When the vegetables soften, strain everything, mix the flour you mixed in a little water, add a little more baking juice and boil briefly.
Serving
Arrange the roasted rabbit meat in the prepared sauce. You can serve potato dough gnocchi as a side dish to this dish.
Advice
Cut the rabbit into smaller pieces at the joints.
