Rabbit Roast with Croquettes

Ingredients

• 2 rabbit backbones (stuffed with bacon)
• 0.5 l red wine
• 1 Carrot
• 1 onion
• 1 herb bundle
• 2 tbsp butter
• 1 tbsp oil
• 200 g Sour Cream
• 150 ml game stock (from a can)
• 4 half pears (canned)
• 4 Tbsp lingonberry jam
• 1 pack croquettes
• 0.5 l water
• 100 g almond slivers
• oil for frying
• Salt
• Pepper

Instructions

1. 1.

   Remove tendons from the rabbit backbones and place them in a bowl. Peel and finely chop the carrot. Peel and chop the onion. Combine both with salt, pepper, and red wine, pour over the backbones, and marinate for 2 hours. Remove from the marinade and let drain well. Reduce half of the marinade in a pot. Rub the rabbit backbones with salt and pepper. Heat oil and butter in a roasting pan and sear the backbones on all sides. Place the pan in the oven at 250°C for 15 minutes, basting repeatedly with the marinade. Take the rabbit backbones out of the oven and wrap them in foil. Strain the drippings through a sieve, pour over the game stock, and reduce. Stir in crème fraîche and season with salt and pepper.

2. 2.

   Prepare the croquettes according to the package instructions using water, coat them in almond slivers, and fry in hot fat.

3. 3.

   Divide the rabbit backbones into pieces, garnish each with a pear half, lingonberry jam, and croquettes, and serve the sauce separately.