Wild rabbits have much spicier meat than domestic rabbits. They are especially popular in France and Belgium, but equally so in many Mediterranean countries.
Marinating time: 1-2 days Per person approx. 2595 joules / 620 calories.
Rinse the ready-to-cook rabbit, dry it, divide it into portion pieces and place them in a large cooking pot. Rinse the fresh thyme, drain it well and place it between the pieces of meat ( or sprinkle the dried thyme between them if necessary). Peel and chop the garlic. Boil the wine and the soy sauce with the rest of the spices, the garlic, the lemon peel, the sugar and 1 teaspoon of salt and pour the marinade over the meat. In the end, stand in a cool place for 1-2 days, turning the pieces of meat to the other side in the meantime. Now dry the rabbit pieces with kitchen paper and season with freshly ground pepper. Heat the oil in a casserole or possibly in a kelomat and brown the pieces of meat all over, then season with salt. Heat the marinade and add a quarter of a liter of the roast stock and cook the rabbit for about 50 minutes (15 minutes in the kelomat). In a normal saucepan, add marinade in between and turn the pieces of meat to the other side. Arrange the cooked portions on a heated plate and keep warm. Fill the roast stock with hot water, bring to the boil and simmer at a low temperature for a few minutes.
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