Braised Rabbit #2

Rinse and dry the rabbit parts. Bring the water (1) and the herb mixture

bring to a boil. Cool and stir through with the buttermilk. Pour over the rabbit and marinate in it for 24 hours with the lid closed. Turn to the other side in between.

Clean and rinse Brussels sprouts and precook in boiling hot salted water for 5 minutes. Lift out with a skimmer.

Remove rabbit from marinade and drain well. Peel onions and

and cut into wedges. Heat clarified butter in a roasting pan and brown the rabbit pieces in it. Season with salt, pepper and thyme. Add onions, sauté briefly and extinguish with clear soup. Steam in the heated oven for about 1 hour.

Rinse apples, quarter, core and cut into pieces. After half

half of the cooking time, add Brussels sprouts and apples to the rabbit and braise.

Drain the cranberries in a sieve and collect the juice. Season rabbit with salt, pepper and cranberry juice.

Sprinkle with cranberries and garnish with fresh herbs as desired.

E-kitchen stove: degree: 200

Gas stove: Level: 3

Tip: Instead of clarified butter, you can also use butter in most cases.

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