Stable Hare with Mostardsoessken and Kappes Red Green

A delicious recipe with red wine!

Carve the rabbit into pieces, season with salt, season with pepper and fry heartily in oil in an ovenproof Reindl. Add the finely chopped soup vegetables, sauté briefly, then fill with stock, mustard and red wine, place in the oven with the lid closed and cook at 200 degrees for about 45 minutes.

Cut out the stems from the cabbage leaves and blanch them separately in boiling salted water – the cabbage only for seconds, the red cabbage for 2 to 3 minutes. Knead minced meat with soaked bread, egg, finely chopped onion, salt and pepper. Place one cabbage leaf at a time in a towel, put a little bit of the mixture on top, twist with the towel to form a ball and then place in a buttered gratin dish.

Cook in the oven at 175 degrees for about 20 minutes. Remove the peel from the potatoes and boil them in salted water. Remove the rabbit from the stove and keep warm. Strain the sauce and beat with the cold butter. Arrange a piece of rabbit with a red and a green cabbage ball and some potatoes on plates and pour a little bit of sauce on them. Bring the rest of the sauce to the table.

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