Whole oven-roasted rabbit

Ingredients

• 1 whole farm-raised rabbit
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 3 tablespoons dry red wine
• 1 tablespoon mustard
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon peppercorns
• 2 bay leaves
• 6 garlic cloves
• 100 g smoked pork fat
• 4 medium potatoes (800 g)
• 500 g mushrooms
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 tablespoon oil
• 500 ml water
• 250 ml red or white wine (optional)

Preparation

1. Mix the vinegar, 2 tablespoons olive oil, soy sauce, the 3 tablespoons red wine, mustard, coriander, oregano, peppercorns, 2 chopped garlic cloves and the bay leaves. 2. Make a few cuts in the rabbit and tuck the smoked pork fat and the remaining 4 garlic cloves, cut into pieces, into them. Brush it with the marinade, cover and refrigerate until the next day, about 8 hours. 3. Heat the oven to 180 °C. Cut the potatoes into quarters and put them in the roasting pan with the whole mushrooms. Sprinkle with the paprika, curry powder and thyme, then drizzle with 1 tablespoon oil. Place the rabbit in the pan and pour in 500 ml water and, if you like, 250 ml red or white wine. 4. Cover the pan with foil and roast for 30 minutes. Remove the foil and roast for another 60 minutes, basting the rabbit now and then with the pan juices, until browned and the meat is tender.