Braden Knientje – East Frisian roast rabbit
Description
Rabbit braised with bacon and onions, seasoned with juniper and bay, and served in a velvety pan sauce. Plain boiled potatoes are the traditional side on an East Frisian table.
Directions
✓ researched- 1
Pat the rabbit pieces dry, season with salt and pepper. Heat the clarified butter in a wide casserole and brown the meat well on all sides in batches, then remove.
⏱️ approx. 10 min - 2
Render the diced bacon in the same fat, add the roughly diced onions and sweat until golden.
⏱️ approx. 8 min - 3
Return the meat to the pot, add bay, juniper berries and thyme and pour in the stock until the meat is about half covered.
⏱️ approx. 5 min - 4
Cover and braise over low heat for about 60 minutes, until the meat comes away from the bone easily. Turn occasionally and top up with stock if needed.
⏱️ approx. 60 min - 5
Meanwhile peel the potatoes and boil them in salted water for about 20 minutes.
⏱️ approx. 25 min - 6
Lift out the meat and keep it warm. Remove bay and juniper, whisk the flour smoothly into the cream, stir it into the braising liquid and bring the sauce to the boil until it thickens to a velvety consistency. Season with salt and pepper.
⏱️ approx. 8 min💡 Tip: For a more East Frisian edge, stir a teaspoon of coarse mustard or a dash of grain schnapps into the sauce.
- 7
Arrange the rabbit pieces with the boiled potatoes on warmed plates and spoon the sauce over.
⏱️ approx. 3 min
📜 Origin & History
Rabbit was a popular food in East Frisia, above all on the islands — even though hunting was officially reserved for the princely house, which had released the animals on the isles in the first place. On Borkum so many of the dune-dwelling rabbits were eaten that the islanders were mocked as Knienefreters (rabbit-eaters). On the mainland fresh meat was long confined to the winter months after slaughtering, while fish rarely appeared on the table away from the coastal villages. Braden Knientje therefore ranks alongside Snirtjebraten and Lunk van't Lamm among the classic meat dishes of East Frisian cuisine.
🗺️ Where is Braden Knientje – Ostfriesischer Kaninchenbraten cooked?
Ostfriesland · Niedersachsen
Main regionBraden Knientje is one of the well-known meat dishes of East Frisian cooking, in which bacon and cured meat play a major part.
More from Ostfriesland →Ostfriesische-inseln · Niedersachsen
Rabbit was especially widespread on the islands. Borkum had large numbers of rabbits in its dunes, which earned the islanders the mocking name Knienefreters.
More from Ostfriesische-inseln →🌿 Regional variants
Larded with bacon
Rabbit is very lean. In East Frisia the roast is covered or larded with bacon, which releases fat as it cooks and keeps the meat juicy.
From dune rabbits
On the islands the meat came from wild rabbits in the dunes. It tastes stronger than farmed rabbit and needs longer to become tender.
Marinated in buttermilk
A marinade of buttermilk with juniper berries and bay is common for rabbit and hare; it takes the gamey edge off the lean meat. Buttermilk is one of the everyday drinks in East Frisia.
🍷 What goes with it?
The classic East Frisian sides suit it: boiled potatoes in or out of their skins, swedes, kale, beans and peas. Beer or buttermilk is drunk with it, and East Frisian tea with rock sugar and cream follows the meal.
Frequently Asked Questions
How do I keep rabbit from drying out?
Rabbit is very lean. Low heat and the bacon, which releases fat, are the key. The saddle pieces cook faster than the legs — take them out after about 40 minutes and return them at the end to keep both juicy.
Does the recipe work with chicken?
Yes. Chicken legs need only about 35 minutes of braising with the same method. Juniper suits them too, but reduce it to three berries.
What is drunk with it in East Frisia?
Classically a dark beer, followed by the obligatory East Frisian tea with rock sugar and cream — tea culture accompanies every meal in East Frisia.
What does Braden Knientje mean?
The name is Low German and simply means roast rabbit: braden for roasted, Knientje for rabbit. The mocking name Knienefreters for the people of Borkum belongs to the same word family.
Who owned the rabbits on Borkum?
Hunting was long reserved for the authorities: the pastor, the bailiff and the Prince of East Frisia received their share, while the islanders poached in the dunes on the quiet. Later the people of Borkum formed their own hunting association and could hunt legally.
Why was rabbit so common in East Frisia?
Fresh meat used to be available mainly in the winter months after slaughtering; otherwise people lived on bacon and cured meat. Rabbits from the dunes and from hutches were an addition available all year round.
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Ingredients
verified- Rabbit1 pcs
- Bacon100 g
- onion2 pcs
- Clarified butter (Butterschmalz)2 tbsp
- Meat broth500 ml
- Bay leaf2 pcs
- Juniper berry5 pcs
- Thyme1 tsp
- Flour1 tbsp
- Cream100 ml
- salt tsp
- pepper pinch
- potato800 g
Buy regional ingredients fresh
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🌿 More from this culinary tradition
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