Rabbit with garlic

1 rabbit
salt and freshly ground pepper
8–10 cloves of garlic, pressed
200 g bacon slices
a few sprigs of rosemary
1 clove of garlic, halved
olive oil
1 tablespoon plain flour
200 ml chicken stock
For spinach
1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely chopped
4 cloves garlic, thinly sliced
500 g fresh spinach
salt and freshly ground pepper
150 ml whipping cream
For potato dumplings
1 kg of floury potatoes
100 g baby semolina
100 g semi-coarse flour
2 eggs
2 teaspoons salt

I preheat the oven to 160 °C. I wash the rabbit, dry it and cut it into pieces. I salt and pepper each piece, rub it with pressed garlic and wrap it

slices of bacon. I spread them out in a baking dish, add rosemary and a halved clove of garlic and drizzle with oil. I add a little water, cover and bake for 1½ hours. Then I remove the baking dish, increase the oven to 180 °C and bake for another hour. While the rabbit is baking, I pour the baking sauce over it, adding a little more water if necessary.
I remove the roasted rabbit to a warmed serving dish and keep it warm. I add a spoonful of plain flour to the baking dish, mix it carefully with the baking dish, scrape all the toasted breadcrumbs from the walls and bottom of the baking dish, pour in the broth, squeeze the cloves of roasted garlic into it, mix carefully and cook until thickened. Then I strain the sauce through a fine sieve so that it is beautifully smooth.
While the rabbit is roasting, I make spinach and potato dumplings. I heat the oil and butter for the spinach and fry the shallots until soft, add the garlic and fry for about a minute. Then I add the spinach, season with salt and pepper and stir until the spinach is wilted. Finally, I pour in the cream, stir and simmer over low heat until the spinach thickens.
For the dumplings, I put the washed potatoes in their skins in a pot, pour water over them so that they are just submerged, salt them and cook until soft. It takes about 20 minutes. Then I drain the potatoes, let them cool and peel them. I can easily cook them a day in advance. I grate the peeled potatoes on a fine grater, add semolina, flour, eggs and 2 teaspoons of salt and very quickly make a smooth dough. I roll out two cones from the dough with a diameter of about 5 cm and a length of 20 cm and put them to boil in a large pot of gently boiling salted water. I cook them for about 10–15 minutes, depending on their size. I take out the finished dumplings and after 5 minutes I cut them with a thread or a sharp knife.