Rabbit Sauce with Pasta

from the saddle of rabbit remove the meat and divide into finger-thick slices. Do not throw away the bones! Clean the vegetables and finely dice them. Finely dice the bacon slices as well. Cook the instant chicken soup. Heat the oil in a roasting pan and sauté the diced vegetables for about 5 minutes, stirring. Then add the bacon and fry for another 5 minutes. Take everything out and put it aside. Add the rabbit meat and the bones to the roasting pan and roast heartily, stirring occasionally. After about 5 minutes, deglaze with the wine and remove the drippings. Put the vegetables and the bacon again in the roasting pan. Then add the chicken soup and the paradeis pulp, sage, cinnamon stick, pepper and salt and bring to a boil. Cook at low temperature for about 45 minutes without the lid. If necessary, add some clear soup. Season to taste with salt and freshly ground pepper. Fish the bones out of the roaster and discard.

Our tip: Use bacon with a fine, smoky note!

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