Fragrant, delicious and easy to prepare. Feel free to experiment with the ingredients and create new flavors :)
- Marinating: Rabbit cut into pieces. Separate the thighs, back to ribs, and forelegs. Saute with crushed garlic (5 prices), dried thyme and olive oil. Wrap in foil and leave in the fridge overnight.
- Baking and serving: Carrots, parsnips, potatoes and celery root cut into larger pieces. Place a large baking bag in the oven. I use ceramic. In the bag, first, put the vegetables, grate the onion cut into rings and the remaining garlic cloves with the membrane, then, prunes and figs. Put marinated pieces of rabbit (along with liver, if any), add peppercorns (about 10 grains), and pour wine. Close the bag tightly. Preheat the oven to 200C, and bake for 1 - 1.15 hours, until the meat turns brown. Be careful when opening the bag, so that the steam does not burn you. Serve vegetables and dried fruits, and meat and sprinkle with chopped parsley and coarse sea salt to taste. Pleasant! :)
- Tip: If there is any meat left after a meal, separate it from the bones, chop it together with the liver and make rabbit pate.