Soak the roman pot in water for about 20 min. Preheat the stove to about 250 °C. Peel onions and potatoes and cut into thin strips. Layer onions and potatoes in the roasting pan.
Season rabbit with salt, pepper and herbs de Provence. Put the rabbit in the roasting pan and pour the red wine over it. Put the Römertopf in the stove and roast for 1 hour.
Add chanterelles and sherry and roast for 30 minutes. Remove rabbit from pot and thicken sauce with whipped cream, Fondor and cornflour.
Add the rabbit again and roast for another 15 minutes.
In addition you can rattle off the wine and possibly also a malt (Tallisker! Hello Stadler!) as a digestive medicine.
Mass: 2
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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