Provençal rabbit in rosé with roast potatoes
very easy
105 mins
105 mins
Ingredients
- 100 g Shallots
- 2 Garlic cloves
- 1 sprig of rosemary
- 1 (approx. 1.5 kg; fresh or frozen; see tip) ready-to-cook rabbit ,
- 7-10 Tbsp Salt,
- 7-10 Tbsp Pepper
- 3-4 Tbsp Olive oil
- 2 heaped Tbsp Flour
- 1/2 l dry rosé wine
- 1 can(s) (425 ml) Artichoke Hearts
- 200 g cherry tomatoes
- 1 collar Spring onions
- 5-6 Stem(s) Thyme
- 800 g hardboiled. Potatoes
Directions
- 1
Peel the shallots and possibly halve them. Peel garlic and chop finely. Wash and chop the rosemary. Wash the rabbit and dab dry. Season with salt and pepper.
- 2
Heat 2 tablespoons of oil in a frying pan. Brown the meat all around. Fry the garlic and half the shallots briefly. Dust with flour and sauté briefly. Add wine and 200 ml water, add rosemary and bring to the boil.
- 3
Covered in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2) and braise for 1 1/4-1 1/2 hours until the meat separates easily from the bone.
- 4
Drain the artichokes and quarter them. Wash the tomatoes. Clean and wash spring onions and cut into large pieces. After 45 minutes, spread around the rabbit and braise until done.
- 5
Wash the thyme, shake dry and pluck the leaves. Peel, wash and coarsely dice the potatoes. Heat 1-2 tablespoons of oil in a large frying pan. Fry the potatoes for about 20 minutes, turning them until golden brown.
- 6
Season with salt and pepper. Fry the remaining shallots and thyme for the last 10 minutes.
- 7
Season sauce and vegetables with salt and pepper. Arrange everything.
Nutrition Facts
860 kcal
50 g
31 g
70 g
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