I posted this recipe exactly two years ago and it seemed nice to re-post it, as it is one of my favorite dishes.
This recipe is handed down from my great-grandmother through the generations, and now my brother and I both are able to prepare this family dish.
We used to eat it at New Years Eve, after my mother had been busy in the kitchen preparing it.
The last years of her life brother cooked this meal. He is the cook in the family and he did a great job.
I wonder when we will have this again … we will have to make some new traditions, I guess.
For 4 adults:
2 rabbits, already in pieces (you don’t want to do that yourself!)
onions (as much as you like)
mustard (not too sharp)
red wine (about 4 bottles, use cheap wine!)
salt, clove, dried laurel leaves
Two days in advance: clean the pieces of rabbit and put them in vinegar to remove the blood that’s left in it. This will take about 12 hours.
One day in advance: marinade the pieces of rabbit in the all of the red wine This will take about 24 hours. (The rabbit will turn a strange kind of purple.)
The day itself: take the pieces out of the red wine, dry them and add salt.
Cover them generously in mustard.
Heat the butter (be generous with this also!) and put the pieces two or three at a time in the pan. Let it brown quickly.
When all is brown, put the pieces all in the pan and let them simmer, together with the onions, cloves and laurel leaves for about 3 hours – until the meat is soft and almost falling off.
Serve with mashed potatoes, Brussels sprouts and cranberry sauce.