Have you tried this delicious recipe with red wine?
1. carve the rabbit into 8 pieces with a heavy kitchen knife. Season generously with salt and pepper. Rim rabbit pieces with mustard. Heat olive oil in a heavy roasting pan, add butter and brown rabbit pieces all over at high temperature. Take out the rabbit parts, add red wine and cook a little bit. Add chicken stock and bay leaves and bring to boil. Add the rabbit legs and forelegs, powidl and onions with half of the broth.
3. steam in the heated stove at 190 °C (gas 2-3, convection oven not recommended) on the 2nd rack from the bottom for 1 hour, repeatedly basting with the roast stock. After 20 minutes, add the back pieces. 4.
Remove the rabbit pieces from the roasting pan and keep them warm in the turned off stove. Pour the sauce into a saucepan and bring to a boil. Stir cornstarch into a small amount of cold water or red wine and thicken the boiling sauce with it. Remove the sauce from the heat and season with salt and pepper. Pour over the rabbit parts and bring to the table garnished with laurel.
Serve with mashed potatoes and pumpkin.
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