Rabbit with Vegetables in the Style of My Mother

Rinse the rabbit pieces and dab them with kitchen paper. Fry them well in a saucepan in hot clarified butter – it takes at least ten minutes. Take out the pieces, extinguish the stock with red wine and add the gravy. Put the meat and the bay spice and the stale bread into the sauce, add the fennel, celery, onion and carrot and simmer on low heat for 40 min.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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