Rabbit with Ginger

Cut the bacon into 1x3 cm sticks and place in the freezer for 20 minutes. Cut carrots, celery, and parsley into 1 cm cubes. Finely chop the onion. Finely grate the ginger.

Portion the rabbit, i.e., separate the front and hind legs, the head, and finally halve the saddle. (Use the head and belly part for broth or another dish.) Season all parts thoroughly with salt and pepper.

Cut openings into individual rabbit portions with a narrow knife and insert the stiffened bacon sticks into them. Season the meat generously with salt and pepper and coat it in plain flour. Lightly tap off excess flour from the meat with your hand.