Roasted Rabbit with Sirloin Sauce

Last Updated on December 8, 2024

Rabbit roasted with root Vegetable Recipes, served with a sauce prepared from the broth, root Vegetable Recipes and other ingredients, softened with cream.

Ingredients:

1 pcs of rabbit 80 g bacon 150-180 g of root Vegetable Recipes (smaller celery, carrots, parsley) 200 g cream (1 cup) 1 pc large onion 1 pc lemon allspice beads whole peppercorns bean leaf moist water sugar fat salt

Procedure:

Rinse the prepared rabbit, pat dry with a towel and liberally stuff with bacon strips, season with salt.

In a roasting pan, melt the lard or pour the fat on which to fry the cleaned, sliced root Vegetable Recipes together with the peeled, diced onion.

Slightly cover the fried Vegetable Recipes with water and put in, preferably cut rabbit, salt the Vegetable Recipes, add spices and bake covered in the oven for about 60 minutes, then another 30 minutes uncovered, turning the meat occasionally and cover with lukewarm water.

Remove the soft rabbit, keep warm.

Remove the spices from the stock, either strain the Vegetable Recipes through a sieve or blend with a stick blender.

Dilute the sauce with water as needed, boil with cream, season with lemon juice, sugar, add salt if necessary (if the sauce is too thin, you can thicken it with plain flour dissolved in a little cold water, thick sauce, on the other hand, thin with milk).

Recommendation:

Serve the rabbit prepared in this way with bread dumplings, garnish with a lemon wedge, jam or cranberries and, if desired, whipped cream.