Braised rabbit

Name: Braised rabbit
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (approx. 2 kg); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Shallots; 1 collar Spring onions; 200 g cherry tomatoes; 2 stem(s) Rosemary; 1/8 l White wine; 1 TEASPOON colourful peppercorns; 2-3 TABLESPOONS Wermuth; 100 g Whipped cream; 7-10 Tbsp fresh herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (approx. 2 kg)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Shallots
1 collar Spring onions
200 g cherry tomatoes
2 stem(s) Rosemary
1/8 l White wine
1 TEASPOON colourful peppercorns
2-3 TABLESPOONS Wermuth
100 g Whipped cream
7-10 Tbsp fresh herbs

Directions

1
Wash the rabbit, dab dry and divide into 8 pieces. Fry them in a frying pan in hot oil until golden brown. Season with salt and pepper. Peel the shallots. Clean and wash spring onions and cut them into pieces. Wash the tomatoes. Pluck rosemary needles from the stems. Deglaze rabbit with white wine and 1/4 litre water. Put shallots, spring onions and tomatoes into the roasting pan. Add peppercorns and vermouth and cook covered in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. After about 20 minutes of cooking time, add cream to the rabbit and finish cooking without the lid. Season with salt and serve garnished with fresh herbs. Delicious with baguette
2
Scarf: Meyer Mayor
3
Coaster: Schwietzke
4
Roaster: Kitchen professional