Wild Rabbit

INSTRUCTIONS

• 1
  Cut two-thirds of the bacon into 1×3 cm sticks and place them in the freezer for 20 minutes. Cut the remaining bacon into 1 cm cubes. Cut the carrots, celery, and parsley root into 1 cm cubes. Finely chop the onion. Slice the ginger thinly.
• 2
  Make holes in several places in the meat with a narrow knife and insert the frozen bacon sticks into them. Season the meat with salt and pepper on all sides and coat it in flour. Shake off any excess flour from the meat.
• 3
  In a casserole dish over medium heat, melt the lard, add the bacon cubes, and sauté until golden. Add the rabbit and sear it on both sides until golden. Remove the seared meat and set it aside.
• 4
  Add carrots, celery, and parsley root to the casserole dish and sauté them, stirring frequently, until golden. Add the onion and sauté it until golden as well. Stir often. Add ginger, spices, and thyme to the casserole dish. Stir for half a minute and return the rabbit. Pour in the broth, bring to a boil, reduce heat to minimum, and cover with a lid. Simmer for 50 minutes or until tender. Remove the meat and set it aside in a warm place.
• 5
  Stir the roux into the pan juices and cook over low heat for 10 minutes. Then strain the sauce through a fine sieve into a clean casserole dish. Add sour cream, mix, bring to a boil, season with salt, stir, and remove from heat. Return the meat to the sauce to warm through.
• 6
  Serve with potato šulánky.