Wild Rabbit
60 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
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.
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.
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.
Chef's tip
It will be easier to lard with bacon that you have previously placed in the freezer. You can also serve this dish with potato gnocchi or dumplings or with steamed rice, which you can find on Rohlik Chef in the side dishes category.