Grinnchesbroare – Roast Rabbit

The most popular Siegerland festive roast. Separate the head and forelegs from the skinned and gutted rabbit and prepare it further for roasting by salting.

Cut into pieces and put into a ceramic pot form.

Pickling: Heat ingredients for pickling just to near boiling point.

Cool slightly and pour over the cut rabbit. Leave there for 2 to 3 days.

Remove rabbit pieces from the pickle and pat dry and brown on all sides in rendered bacon fat.

Pour pickle through a sieve.

Baste rabbit pieces frequently with the dressing and cook until done in about 1 1/2 hours.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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