Hunter's Rabbit with Bread Dumplings

Steps

• 1
  Wash the ready-to-cook rabbit, cut it into pieces, and place it in a pot. Salt it, then pour enough water over it to cover the meat pieces.
• 2
  Bring it to a boil, skimming off the foam from the top. Then add the chopped vegetables, red onion, garlic, bay leaves, juniper berries, whole peppercorns, mustard, and vinegar. Cook until the rabbit is completely tender; this usually takes 80-90 minutes.
• 3
  Once the meat is tender, remove the bay leaves and whole peppercorns, then take out the meat and set it aside.
• 4
  In another pot, place the vegetables along with the cooking liquid, sprinkle with fine flour, and purée the mixture with an immersion blender. Then stir in the sour cream, lemon zest, and, if necessary, a little more mustard or salt to taste. Bring it to a thorough boil.
• 5
  For the bread dumplings, cut the bread rolls into cubes, then spread them on a baking tray and toast them until golden brown in the oven. Mix the eggs with a little cooking oil, pastry flour, and salt, then fold in the toasted bread cubes. Using a tablespoon, drop the mixture into boiling water and cook. Once done, remove them to a colander and let them drain.