Rabbit Stew with Gingerbread Sauce

To make the rabbit stew with gingerbread sauce, cut the rabbit meat into bite-sized portions and sauté vigorously in the oil. Remove and place in an oven-safe pan with a lid or a romaine pot.

Peel and finely chop the garlic and onion. Sauté both briefly in the remaining frying oil. Deglaze with the soup and wine, bring to the boil and pour over the rabbit pieces.

Add star anise, bay leaf and thmyian and put the lid on. Leave in the oven at 180° C for half an hour.

In the meantime, peel the potatoes and cut them into small pieces, clean the fennel and divide them as well. Add both after the first half hour of baking and bake for another 30 minutes.

Meanwhile, peel the pumpkin, remove the seeds and cut the flesh into small cubes. After 60 minutes of baking, add the pumpkin cubes and let them bake for another 10 minutes.

Then remove the meat, vegetables and spices from the roasting liquid and keep warm. Add the gingerbread to the liquid and simmer gently for a few minutes. Blend with a hand blender and season with salt and pepper to taste. Put the rabbit meat and vegetables back in and serve the finished rabbit stew with gingerbread sauce.

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