Make the pickle a day in advance and also do the pickling the day before already.
To do this, put the rabbit meat in a large bowl or earthenware dish.
Bring the pickling liquid to a boil and pour it over the meat while it is still hot (this shortens the pickling time considerably). Weight the meat down with a plate so that it is well covered with pickle. Cover and marinate in a cool place for one day.
The following day, lift the meat out of the pickle and dry it. Bring the marinade to a boil and pour through a fine-mesh sieve.
Fry the bacon in its own fat in the roasting pan until crispy and remove.
Add clarified butter to the roaster and fry the ragout in batches all around. Deglaze with about half of the marinade and add the bacon cubes.
Season the roasted meat with salt, pepper and thyme (or rosemary). Cover and steam at medium temperature for about 60 minutes. The meat should always be 2/3 in the pickle, add more liquid if necessary.
Add mushrooms after about 60 minutes and cook for another 10 minutes.
Only if necessary, thicken the sauce with cornstarch. Season with apple cider and apple brandy. Roast raw ham briefly and pour over the ragout.
Preparation Tip:
It goes well with spaetzle, fried potatoes, mashed potatoes, pasta, polenta, etc.
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