Rabbit in White Wine – Heino Ferch

Peel and finely dice the onion. Peel the garlic cloves (1) and keep ready with the press.

Fry the bacon cubes in a small frying pan with a little butter. Add the onions to the bacon form, toss well and finally press the garlic (1).

In the meantime, heat the remaining butter in a roasting pan and brown the legs on all sides. Bacon and onions in the roaster to the legs form. Deglaze with the vinegar and then dust with the flour. Then add the whole garlic cloves (cleaned but still unpeeled, mass at discretion…) and chili.

Extinguish with a good shot of cognac and pour the wine. Season with nutmeg and pepper. Be careful when adding salt, because the bacon is usually salted. Put the lid on and cook on low heat until done.

After forty minutes pour the whipped cream (if too much liquid boils away, add more wine or water) and simmer for another twenty minutes.

It can be served with baguette, ciabatta or country bread.

(This method of preparation comes from the region of Bresse, so ‘a la bressane’).

Our tip: use a deliciously spicy bacon for a delicious touch!

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