From the Slovak Forest: Roasted Rabbit Larded with Garlic & Bacon (Špikovaný králik)
Details
A rustic feast where tender rabbit meets smoky bacon and a whole lot of garlic.
Ingredients
Instructions
Prepare the Rabbit
Using a small, sharp knife, make deep incisions all over the rabbit pieces. Stuff these openings by alternating between a strip of bacon and a sliver of garlic until the meat is well-studded. Season the rabbit portions generously with salt and black pepper.
Sear the Meat
In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat. Working in batches to avoid overcrowding, sear the rabbit pieces on all sides until they are golden brown. Set the browned rabbit aside.
Sauté and Deglaze
In the same pot, add the chopped onions to the remaining fat and cook until softened and translucent. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Roast to Perfection
Return the seared rabbit to the pot. Add the beef or vegetable broth, bring to a simmer, then cover the pot tightly. Transfer to a preheated oven and bake at 350°F (180°C) for about 60-70 minutes, or until the rabbit is tender and cooked through.
Serve
Serve the rabbit hot, generously spooning the rich garlic and wine sauce from the pot over the meat. This dish pairs beautifully with potato dumplings, roasted potatoes, or crusty bread to soak up the delicious gravy.
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