Rabbit braised in rosé wine with roast potatoes

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Onions peel and crosswise halve. Peel garlic. Wash meat, dab dry, season with salt and pepper. Heat 2 tablespoons of oil in a frying pan.

2. 2

   Brown the meat on all sides for about 8 minutes. Add the prepared vegetables for the last 3 minutes. Deglaze with wine. Bring to the boil and pour on 200 ml water. Wash the rosemary, shake dry and add.

3. 3

   Close the roaster with a lid and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Turn the meat in between. Wash the thyme, shake dry and pluck the leaves from the stalks.

4. 4

   Peel the shallots and halve or quarter them depending on size. Quarter the artichokes. Wash the tomatoes. Clean and wash spring onions and cut them into pieces of about 6 cm length. Peel, wash and dice the potatoes.

5. 5

   Heat 2 tablespoons of oil in a frying pan, fry the potatoes for about 15 minutes while turning them until crispy. Season to taste with salt. After 10 minutes add shallots and thyme. 10 minutes before the end of the stewing time, remove carrots, onions, garlic and rosemary from the stew stock.

6. 6

   Add the artichokes, tomatoes and spring onions and continue stewing. Arrange potatoes, meat and vegetables on plates.

Nutrition Facts

KCAL
780 kcal

CARBS
51 g

FATS
29 g

PROTEINS
58 g