Rabbit Stewed in Beer Sauce and Juniper

Ingredients

• 1.5 kg rabbit (prepped, about 1 whole rabbit)
• 80 g turkey bacon (sliced)
• 150 g rabbit liver
• 6 Garlic cloves
• 2 Bay leaves
• 10 juniper berries
• 2 sprigs Rosemary
• 2 sprigs thyme
• 1 tbsp Rapeseed Oil
• Salt
• Pepper (freshly ground)
• 250 ml light beer (or alcohol‑free alternative)

Instructions

1. 1.

   Wash the rabbit, pat dry and cut into 8 pieces. Cut the bacon slices into thirds. Wash the liver, pat dry and cut into bite‑sized pieces.

2. 2.

   Place the rabbit parts with the bacon, liver, pressed garlic, spices and herbs in a greased roasting pan, season everything with salt and pepper, mix well, and roast in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for 40–50 minutes. Stir occasionally and baste with beer. When done, remove from the oven and serve on the roasting pan.