Pepperpotthast From the Rabbit with Colorful Vegetables and Green
Cut the rabbit into legs, forelegs, back, neck, liver and kidneys. Remove the back fillets and free them from all tendons. Remove the legs and forelegs from the bone and cut the meat into coarse pieces. Make a stock from the bones and tendons with the greens (simmer on low heat for about 2 hours). … Read more