Braised saddle of rabbit with vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots and celery. Cut carrots lengthwise into slices and then into lozenges. Dice the celery. Peel and wash potatoes and cut them into pieces. Wash garlic.

2. 2

   Peel shallots. Wash the saddle of rabbit, dab dry and cut off the belly flaps. Cut the back into 2-3 cm thick chops. Heat clarified butter in a roasting pan and fry the chops thoroughly while turning. Season with salt and pepper, remove and keep warm. Braise the vegetables and garlic in hot frying fat, season with salt and pepper and deglaze with white wine and stock. Wash the thyme, dab dry and remove the leaves from the stems. Add the saddle of rabbit and thyme, except for a teaspoon, to the vegetables. Cover and stew for about 15 minutes.

3. 3

   Braise the vegetables and garlic in hot frying fat, season with salt and pepper and deglaze with white wine and stock. Wash the thyme, dab dry and remove the leaves from the stems. Add the saddle of rabbit and thyme, except for a teaspoon, to the vegetables. Cover and stew for about 15 minutes. Season again with salt and pepper and arrange on a plate. Sprinkle with remaining thyme and serve garnished with parsley

4. 4

   Preparation time 1-1 1/4 hour

Nutrition Facts

KCAL
540 kcal

CARBS
29 g

FATS
24 g

PROTEINS
47 g