Sahajdak’s rabbit with lard, beetroot essence and mustard
Thoroughly coat the farm fresh rabbit with butter, salt and pepper it and wrap it in waxed paper. Bake at 120 °C for 40 minutes; lower temperature to 70 °C and bake for another 30 minutes. Debone the rabbit and cut into portions. Before serving, sauté each portion in butter.
Beetroot sauce
Simmer the freshly squeezed juice with vinegar and mustard. Thicken the sauce with butter and salt. Cover the beetroot in salt and bake for 40 minutes at 140 °C. Remove from oven, peel and cut into portions.
Take freshly cleaned forest herbs, such as sorrel, yarrow, bear’s garlic and moss, salt and sprinkle with sunflower oil.