Stir the red wine vinegar with the olive oil. Season with lavender, pepper, thyme and sliced onion. Marinate the rabbit in it for at least 2 hours, but preferably for one night. Turn it frequently to the other side.
Peel and chop the onion. Heat the butter in a roasting pan and sauté the onion until soft. Next, lift the hare parts out of the marinade, add them and fry them for 15 minutes, turning them to the other side. Dust the flour over it, close the cooking pot with a lid. Sauté at low temperature for 10 min. Then extinguish with the beef stock as well as the red wine, season with salt, season with pepper, then steam for another 40 min. In the meantime, grind the liver and mix it with the sieved marinade, add it to the hare form 5 min. before the end of the cooking time, mix well. Turn off the heat, add the olive oil and mix well.
Bring to the table in the crock pot, offer baguette with it.
Our tip: Use high quality red wine for an extra fine taste!
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