Salt & pepper 3 pound dressed rabbit. Rinse
5-10 fairly young horseradish leaves under running water. Shake off excess moisture and
use them to wrap the rabbit. Soak a clean linen dish towel in mixture of 1/2 cup water and
1/2 cup vinegar.
Squeeze out excess moisture until towel is damp but not dripping and wrap
the rabbit in it. Place in crockery bowl, cover with plate, and refrigerate 24-48 hours.
Remove rabbit from horseradish-leaf and towel wrapping, sprinkle all over with thyme and
nutmeg, cover, and set aside.
In skillet, fry 4 thick strips of bacon until partially browned but
still not crumbly. Place rabbit in roasting pan, pour bacon drippings over it, and cover
with bacon strips. Brown in pre-heated 400 degree Fahrenheit oven 15 minutes, then reduce
heat to 350 degrees, sprinkle with a little water, cover and bake about an hour or until
tender, basting occasionally.
When rabbit is done, remove from baking pan and allow to set
15 minutes at room temperature. Meanwhile, bring pan drippings to boil, thicken with a
little flour and add some water as needed to get a medium thick gravy. Salt & pepper
to taste and simmer briefly. Slice the rabbit and place on heat-proof platter, drench with
gravy, and bake in oven 15 minutes.
Serve with potato dumplings and stewed sauerkraut.