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Cut the rabbit into joints and brown it on all sides in a pot with the bacon and butter. Slice carrots and leeks into small pieces, and add it with the spices to the rabbit. Next add about 8cups/4pt/2.25l of water to it, and leave it to cook, covered, on a medium-low heat for about 1-2 hours.
When it is cooked take the meat out of the soup, and separate it from the bones. Cut it in desired pieces, and put it back into the soup. Spice it with salt, pepper and brandy, stir in the cream, and serve.
1 rabbit
3.5oz bacon 90g
2 leeks
5 carrots
3-5 onions
butter
bay leaves, whole cloves
salt & pepper
cream
Brandy from East Frisia, or Cognac
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