Bunny in the pot
Rheinhessen Dippe Has
Here comes the rabbit with a lot of red wine and many spices in the pot in the oven. A well-known and traditional specialty from Rheinhessen!
Ingredients for 8-10 people:
Remove a peeled rabbit from all bones, peel and cut the meat into bite-sized pieces.
Dice bacon and onions and fry until golden, place in a large roasting pan, place the pieces of rabbit on top and crumble the crustless bread over them; Add salt, pepper, nutmeg, cloves, bay leaves, juniper, garlic. Mix the sour cream with the flour and pour over the meat with the red wine.
Cover the edge of the bread with flour dough (stir in flour and water and spread a dough) so that the lid closes tightly. The dippe-has is cooked in the oven at 180 -200 ° C (gas level 3, circulating air 160-180 ° C) for about 2-3 hours.
To taste the potato dumplings and red cabbage.
Recipe by Liesel Huppert, winery Philipp Huppert, Gundersheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)