Rabbit Roast with Vegetable Cream Sauce

Ingredients

• 1 rabbit (pre‑cooked; with head)
• 2 Bay leaves
• Salt
• 3 sprigs rosemary
• 5 black peppercorns
• 2 tbsp coarse sea salt
• 4 juniper berries
• 3 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 3 sprigs thyme
• 250 ml dry red wine
• 4 Carrots
• 2 stalks leeks
• 5 stalks celery
• 50 g dried fruit (e.g., apricots, raisins etc.)
• 300 ml whipping cream
• 200 g crème fraîche
• freshly ground pepper
• 1 Tbsp freshly chopped thyme
• 3 tbsp thyme honey

Instructions

1. 1.

   Wash the rabbit, pat dry, remove head and snout, then simmer with 2 liters of water, bay leaves, salt, and one sprig rosemary for about 2 hours over medium heat. Strain the finished stock and set aside.

2. 2.

   Crush peppercorns together with sea salt and juniper berries in a mortar, then rub the rabbit all over with this mixture. Heat 2 tbsp oil in a roasting pan and sear the meat on all sides.

3. 3.

   Peel and finely dice onion and garlic; add them along with two sprigs rosemary and thyme to the rabbit. Deglaze with red wine, reduce briefly until almost evaporated, then add 500 ml of the stock. Roast in a preheated oven at 160 °C (fan‑forced 140 °C; gas: level 2) for 1–1½ hours, basting periodically with the stock.

4. 4.

   Meanwhile wash, trim and chop carrots, leeks, and celery. Finely chop dried fruit. Heat remaining oil in a pan and sauté the vegetables with the dried fruit for 3–5 minutes.

5. 5.

   Add cream and crème fraîche; simmer for another 3–5 minutes. Season with salt and pepper, stir in chopped thyme. Remove the rabbit from the oven, place on parchment‑lined tray, brush with honey, and grill for about 5 more minutes. Plate on a warmed platter and serve garnished with the vegetable sauce.