Rabbit From the Stove

Rinse the rabbit, rub dry and trim away any fat. Rub with a mixture of salt, pepper, coarse mustard and olive oil – this is best done with your hands. Stuff the belly full of lemon, the fresh bay leaf and garlic. Then tie the whole thing together and put it on a baking tray. Pour some water on it and put it in the oven for at least one hour at 200 °C with the top grill.

During the cooking time, constantly baste with the gravy and top up with water a little at a time. The oil, mustard and water will form a nice juice. Turn the rabbit at least twice on the other side. It is cooked when the legs press together slightly.

Sauté the shallots in butter, add the clear soup and cook for four to five minutes. Now remove the rabbit from the stove. Then pour the shallot broth over it and serve it with radishes, bread, baked potatoes or radishes and put it on the table like this.

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