For the dressing, halve the shallots and garlic cloves. With thyme, rosemary and bay leaf to the stock and Riesling form and bring to a boil. Place rabbit pieces in a shallow dish and baste with hot pickle. Cool, set aside to cool and marinate for one night.
2. finely dice the onions. Remove peel from carrots and cut diagonally into 1-1/2 cm thick slices. Remove rabbit parts from pickle and dry with paper towels. Heat butter in a roasting pan and fry rabbit parts in it for 3-5 min over medium heat until golden brown all over, season with salt and season with pepper. Remove the meat.
3. onions and carrots in the roaster form, briefly sauté. Add paradeis pulp, sauté lightly. Fill up with 3/4 of the marinade and bring to the boil. From the remaining pickle, add the thyme, rosemary and garlic and the rabbit parts. Cover and cook in a heated oven at 180 °C (gas 2-3, convection oven 160 °C) on the lowest rack for 1 hour, 20 minutes. Bring to the table in the roaster.
Römertopf: If you cook the rabbit in the Römertopf, brown the meat in a frying pan beforehand.
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