Braised rabbit

Name: Braised rabbit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (approx. 2 kg); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Vegetable Onion; 1 collar Soup Greens; 2-3 Bay leaves; 1/4 l dry white wine; 1/2 l clear broth (instant); 400 g Potatoes; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (approx. 2 kg)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Vegetable Onion
1 collar Soup Greens
2-3 Bay leaves
1/4 l dry white wine
1/2 l clear broth (instant)
400 g Potatoes
7-10 Tbsp Parsley

Directions

1
Wash the rabbit, dab dry and cut into eight pieces. Heat oil in a frying pan. Brown the rabbit parts on all sides. Season with salt and pepper and remove. Peel and slice the onion.
2
Clean, wash and cut the soup greens into small pieces. Steam everything in frying fat until transparent. Add bay leaf. Deglaze with white wine and stock. Let it boil down on high heat for five minutes. Add the rabbit parts again and braise covered in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about one hour.
3
Peel, wash and quarter the potatoes. Cook in boiling salted water for 15 minutes, drain. Add to the rabbit and braise for another five minutes. Season everything again with salt and pepper. Serve sprinkled with parsley.
4
Baguette tastes good with it.