- Yield: 6
- Prep Time: 25 minutes
- Cook Time: 1h 30 min
Elisabeth´s Rabbit
This is the most traditional recipe for rabbit roasted with brisket and onion, that my mother used to cook, it is also suitable for SCD.
Ingredients
- rabbit - 2 kg
- brisket - 3/4 kg
- bacon - to interlard (8 dkg)
- onion - 5
- garlic - 8 cloves
- salt, caraway, marjoram
Instructions
Prep time: 25 minutes
Cooking time: 90 minutes / 180 a 200°C / gas
Result: 6 portions
Wash the rabbit, dry, portion it up, cut the brisket into cubes. Brush inside the salt, garlic and marjoram. Then interlard the rabbit with bacon, scatter some caraway and leave it sit. Either 2 hours before cooking or leave it over-night in the fridge. Put the gamy meat with the brisket into a baking tin, garnish it with onion, baste with water, close the lid and roast at 200 °C until soft for about an hour. Remove the lid, lower the temperature to 180°C, and while basting roast until there is a soft crust.
The roasting time and temperature is only a reference point, everyone has different conditions, ovens and the age of the rabbit is also a factor. The rabbit can be served with mashed pumpkins, pumpkin puree, almond bread, red cabbage salad, or steamed cabbage, whatever suits you.
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