Roasted Rabbit with Spinach and Potato Dumplings
80 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Rabbit preparation
Peel and press the garlic. Finely chop the onion. Cut the bacon into 1×3 cm strips and place in the freezer for 20 minutes.
Preheat the oven to 140 °C. Cut the rabbit into portions, separating the front and hind legs, the head, and finally halving the saddle. Cut holes the size of bacon strips into the individual meat portions with a thin knife. Fill the holes with the prepared bacon strips. Dice the remaining bacon.
Season the meat thoroughly with salt on all sides and rub with pressed garlic. Place the chopped onion in a casserole dish and lay the prepared meat on top. Add whole peppercorns, allspice, bay leaf, the remaining diced bacon, and pour in the broth.
Chef's tip
Cut the bacon into thin strips. Lard the saddle, thighs, and hind legs with them. Insert about four pieces of bacon into each portion; you can add the rest to the casserole. Crumple the baking paper in your hand and soak it in water. Cover the rabbit with it to prevent it from drying out. You can also cover the casserole with a lid, as rabbit tends to dry out during baking.