French Rabbit

Season rabbit with salt, season with pepper and dust with flour. Preheat the stove. Coarsely chop greens, remove peel from onions, cut into quarters. Heat oil (1) in roasting pan, brown rabbit parts heartily all around. Add greens, sauté briefly. Pour wine, add 2/3 of the kitchen herbs, stew uncovered for 40 minutes in the stove, turning once to the other side.

Corn dumplings: Knead semolina, eggs, salt, pepper, crème fraîche and parsley into a dough, swell for 5 minutes. Form small dumplings, flatten. Fry in the remaining oil (2) in a frying pan until crispy.

Remove rabbit from roasting pan. Stir roasting liquid with water (3), sieve, boil once, season with salt, pepper and juice of one lemon.

Garnish rabbit with corn dal, sauce and remaining herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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