• When deboning, I wore a meat glove and used a sharp filleting knife. You can find the corresponding video here.
• Cut the vegetables into brunoise, i.e. into very small cubes.
• Fry the onion with a little salt in olive oil and frying butter on a low heat until they become nice and sweet. Then increase the heat, add the rabbit and roast through. Then add the vegetables and sauté briefly. Deglaze with white wine and add the stock. Simmer for 1 hour. Ready.

Stock Preparation

• Disassemble the rabbit and roast the bones in the oven at 200 degrees with the grill function until they change color. Since rabbits have little fat, roast carefully.
• Put the vegetable trimmings and leftovers in a tall saucepan and fry them in frying butter and rapeseed oil. Add the rabbit bones.
• Deglaze with white wine and fill with water until the surface is almost covered. Simmer for 60-90 minutes.
• Strain everything, preferably through an old cotton cloth, as rabbit bones can easily splinter. Safety first.