Rabbit’s back after Karlovy Vary
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Baked rabbit loin on onion base, served with whipped mashed potatoes with raisins and apple salad.
Ingredients:
Procedure:
1. Clean and de-blanch the well-aged rabbit back, chop the backbone in several places to prevent it from curling during roasting
2. Salt the meat, season it with ground black pepper, wrap it in bacon slices and tie it with thread
3. Roast the prepared rabbit back in a roasting tin with fried onions, bake it under a lid in an oven preheated to 190 °C for 60-90 minutes, basting the meat with the fat and basting it with the stock
4. Remove the roasted loin, remove the threads, slice and keep warm
5. Remove the fat from the roasted juices, squeeze it out a little, dust with flour, fry lightly, add 250 ml of cream, add salt, sprinkle with lemon juice and boil briefly
6. Put the rabbit portions back into the sauce, reheat the meat and serve.
Mash potato seasoning:
Add 50 g of cream to the mashed potatoes, whip it to a foam, lightly stir in the raisins boiled in hot water.
Preparation of apple salad:
Cut the washed apples without cores into cubes or thin slices and mix them with seasoned mayonnaise, to which we have mixed ketchup and cognac.