French Hare

Take:

2 pounds of cut-up young rabbit

two Dashes of a lemon-Juice (freshly as Paperle)

a half cup (german cub) orange juice

a great teaspoon of orange rinds

some takes from nutmeg (a tast-question)

1/2 half teaspoon Rosemary (the herb!, not Mothzer in law!)

..and start with wash and pat dry. Also, ich möchte auch mal von zarteer Hand... Naja, gehört nicht in das Rezept. Also: Rub with lemon, season with salt and black pepper. Place the pieces in a single layer in a shallow roasting (flache Pfanne, nicht "rostende Pfanne", Du Nichtsnutz)

Combine remaning igredients and pour over the rabbit. Nicer as then: You call a bunny-girl and ..... :-))) Ok, sorry, it's a bad way.

Bake it (without the baunny-girl) in a preheated 338-degree-oven, basting frequently (rein wörtlich: mit Fett begießen, aber wir nehmen die Bratenflüssigkeit dazu). Das ganze lassen wir mal so... Ups! So I think, until tender: one hour must be good. And never forget: Turns one, two or free :-))) times during baking.