Rabbit with Oranges

Heat the clarified butter in a casserole. Once hot, pour in the onion and steam briefly, add the rabbit pieces to the casserole and brown on all sides. Dust with flour and pour in the white wine. Add the orange peel together with the bay spice, thyme and garlic and season with salt.

Cover and simmer over medium heat for about 1 hour.

Pour the squeezed juice of the orange (1) into the saucepan, put the lid on repeatedly and steam for another 20 minutes, stirring occasionally.

Peel the orange (2) and cut it into fine slices: arrange them on the edge of a serving dish. Once the rabbit meat is cooked, place the pieces of meat in the center of the platter, remove the orange peel and spices, and cover the meat with the sauce. Sprinkle with chopped parsley.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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