Rabbit in Roman Pot

For the recipe Rabbit in a Roman pot, first water the Roman pot. To do this, simply place both sides in water and allow to soak.

Wash the rabbit meat, pat dry and season with salt and pepper. Then place the meat in the Roman pot and surround with the dried plums. Pour rose wine over it and add the bay leaf.

Put the closed Römertopf into the cold (!) oven and cook at 200 °C for about one hour.

For the sauce, melt butter in a saucepan, dust with flour and brown slightly. Pour in whipping cream and allow to thicken slightly, stirring constantly to prevent lumps from forming. Add the broth from the Roman pot.

Serve the rabbit directly in the Römertopf with the dried plums and add the sauce separately.

Preparation Tip:

As a side dish to the rabbit in the Roman pot fit very well parsley potatoes or rice.

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