Rabbit in Thyme Bacon Coat

A very simple way of preparation brand Provencal home cooking.

Carefully rinse and dry the pieces.

Mix them for several hours with the onion slices, the peeled and coarsely chopped garlic, 1-2 bay leaves, thyme sprigs and the rosemary sprig (only one, otherwise rosemary becomes too dominant), cover with foil and keep the lid closed.

Lift out the pieces, remove the kitchen herbs and coat the pieces thickly with mustard. If necessary, season with pepper or salt – but be careful, the bacon, with which the pieces are still wrapped, should be salty enough. Put several sprigs of thyme on the pieces (not only one sprig but in detail) and wrap the whole thing with the bacon.

Place the wrapped pieces in an oiled earthenware pan or gratin dish and roast for half an hour in a hot oven (approx. 200 °C). Deglaze with a strong shot of white wine and vinegar and bring to the table.

Our tip: Use bacon with a fine smoky note!

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