Marinated Rabbit

Name: Marinated Rabbit
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 whole rabbit (oven-ready, approx. 1.5-2 kg); 2 carrots, sliced into rounds; 1 parsley root, sliced into rounds; 1 onion, sliced into rounds; 2 bay leaves; 8-10 whole peppercorns; salt; 300 ml vinegar; 500 ml water; 100 g bacon, cut into strips (for larding); 2 tbsp lard; 1 tbsp flour; 300 ml sour cream; 1 tbsp meat glace (glace de viande) or shop-bought meat extract; lemon juice to taste (if needed to add sharpness)

Time: 2 hr 30 min + 2-4 days marinating6 servingsapprox. 290 kcal / serving (estimated)approx. 5 g protein / serving

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Method

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Put the sliced soup vegetables in a pot with the bay leaves, peppercorns and salt, pour in the water and vinegar, and bring to a boil.
Place the rabbit in a large container and pour the still-hot marinade with the vegetables over it.
Cover and refrigerate, marinating for 2-4 days, turning several times a day.
Before the end of marinating, remove the rabbit from the marinade, pat lightly dry, and lard with thin bacon strips using a larding needle.
Place the rabbit in a large pot or roasting pan together with the marinade vegetables and a little of the marinade liquid, cover and simmer over low heat for about 1-1.5 hours, until tender.
Once tender, place uncovered in a 180°C oven for 15-20 minutes to take on a nice reddish colour.
Sprinkle with a tablespoon of flour, and roast for a few more minutes.
Pour in plenty of sour cream, stir in a tablespoon of meat glace, and if the sauce isn't tangy enough, add a little lemon juice.
Carve the rabbit and arrange it on a platter so it looks whole, and serve drizzled with the strained sauce. (The book notes that tenderloin/beef fillet can be prepared the same way.)

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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