Cook rabbit meat and offal together with vegetables, allspice and bay leaves. Bone meat and dice, put into stock, add diced carrots and potatoes, season, cook until tender, thicken with flour and water mixture and cream, add vinegar to taste. Serve in bowls with diced or mashed potatoes or rye bread. Garnish with parsley.
This meal was prepared by the O. Lange Schools of Economics in Wodzisław Śląski during the 3rd “Silesian Tastes Festival 2008” in Racibórz. The Team won 1st place in professional category.