Provençal rabbit with colourful paprika vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
4
- 1 ready-to-cook rabbit
- 7-10 Tbsp (approx. 1.5 kg)
- 250 g Shallots
- 2 Garlic cloves
- 750 g colourful peppers
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 l clear broth (instant)
- 1/2 potty Sage
- 1 sprig of rosemary
- 2 TABLESPOONS Lemon juice
Directions
- 1
Cut the rabbit into 8 parts (hind legs, front legs, 2 back and 2 breast parts each), wash cold and dab dry. Peel shallots and garlic. Cut garlic into slices. Clean, wash and cut the peppers into pieces. Heat the oil in a frying pan and fry the rabbit parts thoroughly all around. Add shallots, garlic and paprika, fry briefly and sprinkle with salt and pepper.
- 2
Deglaze with broth. Wash the sage and rosemary, dab dry and put something aside for garnishing. Remove leaves or needles from the remaining herbs and add to the rabbit. Cover and braise in a preheated oven (electric: 200 °C/ gas: level 3) for 45-60 minutes. Season the finished rabbit with salt, pepper and lemon juice. Garnish with a bouquet of herbs and serve with fresh baguette
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