Roast Rabbit with Pork Belly
Rabbit meat has plenty of fans here, and no wonder. Portions of rabbit are marinated with garlic, cumin and slices of pork belly and left to rest until the next day. Then all you have to do is roast the meat until tender and serve it with sauerkraut and mashed potatoes. A classic that never disappoints on a Sunday table.
Total: 2 h
Method
01.
Clean the rabbit portions thoroughly, remove the sinews and wash them. Stud the meat with the garlic cloves and arrange it in a roasting tin. Sprinkle with the rabbit seasoning, ground cumin and salt, add the slices of pork belly and scatter over the onion cut into rings. Pour over the oil, cover with a lid and leave to rest until the next day.
02.
During roasting, turn the meat from time to time, add a piece of solid cooking fat and baste with water as needed. Roast until the rabbit meat is tender – depending on the age and size of the rabbit this can take up to two hours.
03.
About half an hour before the meat is done, cook the sauerkraut and the potatoes and make the mashed potatoes.
04.
Serve the roast rabbit with pork belly with the sauerkraut and mashed potatoes.
