Rabbit’s back after Karlovy Vary

Baked rabbit loin on onion base, served with whipped mashed potatoes with raisins and apple salad.

Ingredients:

Rule for 4 servings: 800 g of rabbit back 150 g of sliced English bacon 100 g of lard 40 g of plain flour 400 ml of game or bone broth 250 ml cream 1 pc medium onion ground black pepper juice of 1 pk lemon salt For the potato side dish: 600 g mashed potatoes 40 g raisins 50 ml cream For apple salad: 500 g apple 150 g flavored mayonnaise 1 tbsp cognac 1 tablespoon ketchup

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.