The rabbit should be slaughtered at least 2 days before roasting, but “if necessary” you can also use an already slaughtered K. from the supermarket. On the eve of roasting the K.
cut it into individual portions, wash it and put it aside to cool and dry for one night (if it is still wet, the meat will brown badly).
Separate a part of the fat from the K. and let it out with the bacon (unchopped) in a roasting pan. Brown the pieces of meat in it all around. Then sprinkle the meat with salt, add sour cream, mushrooms and mugwort and fry for a few minutes (nothing should turn black, it would spoil the whole roast). Then add 1/2 liter of hot water and roast in the oven at 180 to 200 °C.
After about 1 hour, take the meat out, turn it to the other side, scrape the drippings from the edge and maybe add a little water again. After another hour the meat should be soft. Turn off the stove, let the meat rest for another 10 min, then transfer to heated plate. Bind the sauce with the flour previously browned in a frying pan, mixed in a little water.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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