Lemon Rabbit

Ingredients

• 1 rabbit (ca. 1.8 kg)
• 3 tbsp olive oil
• 4 Garlic cloves
• 2 bunches parsley
• 3 untreated lemons
• 1 tsp ground cinnamon
• 1 stick cinnamon
• 0.5 tsp paprika powder, hot
• 3 tbsp pine nuts

Instructions

1. 1.

   Divide the rabbit into pieces, wash, pat dry and rub with salt and pepper. In a roasting pan brown the pieces in batches in hot oil. Peel garlic cloves and press them onto the meat. Wash parsley, shake dry and finely chop, add to the rabbit pieces. Squeeze 1 lemon and pour the juice over the rabbit.

2. 2.

   Slice remaining lemons into rounds and arrange around the rabbit pieces. Sprinkle cinnamon and paprika over the rabbit, add the cinnamon stick and cover; simmer on low heat for 30 minutes. Toast pine nuts in a non‑stick pan and sprinkle over the finished rabbit.