Rabbit with Traminer Grapes

Separate legs, forelegs and neck from the rabbit. Remove the back fillets. Chop the neck, belly flaps and back bones into small pieces.

Braised meat: season the legs and legs with pepper, season with salt and brown all over in olive oil in a roasting pan.Add shallots, garlic, small mushroom heads, carrots and celery. Cover and simmer for 30 minutes.

The grape juice should be almost completely cooked down. The grapes are added only in the last 5 min.

Sauce: heartily brown the chopped meat and bones with thyme, onion, garlic, greens and a spoonful of paradeis pulp. Add white wine and beef broth. Cook for 20 min, pour through a fine sieve and season.

Short roast:Season the back fillets with salt, pepper and thyme, brown in olive oil. Fry the liver and kidneys for 2 minutes on each side, then extinguish with a dash of balsamic vinegar. Bring to the table with the braised meat, offering the sauce separately.

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