Black Style Roasted Rabbit

Czech name: Králík na černo

Written by Jakub Rehula

This recipe comes from the Moravian-Silesian region, a territory that encompasses the northeastern part of the historical region of Moravia and most of the Czech part of the historical region of Silesia. Parts of Silesia can also be found in Germany and Moravia-Silesia’s neighbor Poland. Moravia-Silesia is also bordered by Slovakia to the east. And its Czech neighbors are the Olomouc region to the west and the Zlin region to the south.

The Moravian-Silesian region is highly industrialized, and it has traditionally served as a source of steel. However, many of the mountainous areas of the region, from which the iron ore needed to make steel is derived, are relatively preserved.

For more information about the Moravian-Silesian region, from which this recipe comes, click here.


2 1/2 lbs rabbit meat in portions
2 medium size onions
3/4 lb root vegetables mix (celery, parsnip, carrot)
3/4 lb prunes (dry plums)
3/4 lb gingerbread for grating
1 1/4 cups dry red wine
1/2 cup walnut kernels
1/2 cup raisins
1/4 cup peeled almonds
salt to taste
8 whole peppercorns
8 bay leaves
8 whole allspice
10 juniper berries
water or broth for simmering


Fry the sliced rabbit in oil. Cut the onion into small cubes and the cleaned vegetables into thin strips and fry them together in hot oil until brown.

Add bay leaves, whole black pepper, fresh spices, juniper berries, prunes, and roasted rabbit meat. Add salt and broth or water and simmer gently.

Then remove the meat and thicken the sauce with gingerbread. Add red wine and cook briefly. Finally, strain the sauce and add chopped walnuts, almonds, and raisins.

You serve it with fried or boiled potatoes.

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