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Ingredients
- 1 rabbit
- 900 ml water
- 70 g garlic
- salt
- bay leaf
- Grilling spices
- whole black pepper
- New spice
- Juniper berries
- coarse salt
- Ground sweet paprika
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Directions
Cut up about 1500g of rabbit. Boil the rabbit's chest in water together with fresh spices, bay leaves, whole black peppercorns, juniper berries and a bit of salt. This will serve us for basting the rabbit in the oven. When we peel the meat off, we can make a spread, or just eat it as is.
We put the remaining parts of the rabbit into a roasting pan and sprinkle with coarse salt, grill seasoning and ground red pepper. We clean a larger head of garlic, crush it and add it to the rabbit. Mix well together, let it stand for a while.
When our chicken breast is cooked, we take it out and strain the broth, let it cool down a bit.
Pour about half of the broth over the rabbit in the baking dish and cover it, then place it in the oven to bake.
When the rabbit is half soft, pour in the rest of the water, cover, and stew it in the oven until soft. Uncover the roasting pan with the rabbit at the end, sprinkle with ground red pepper and bake a little. Serve with rice, potatoes, or pasta. Bon appetit
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