Rabbit in juniper-honey-white wine sauce

Name: Rabbit in juniper-honey-white wine sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Rabbit (approx. 1.3 kg) cut into pieces by the butcher; 4 Juniper berries; 1 TABLESPOON Peppercorns; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 200 g Pearl onions; 3 Branches of rosemary; 2 TABLESPOONS Honey; 200 ml White wine; 200 ml Vegetable broth; 800 g Potatoes; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Rabbit (approx. 1.3 kg) cut into pieces by the butcher
4 Juniper berries
1 TABLESPOON Peppercorns
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
200 g Pearl onions
3 Branches of rosemary
2 TABLESPOONS Honey
200 ml White wine
200 ml Vegetable broth
800 g Potatoes
7-10 Tbsp Pepper

Directions

1
Wash the meat and dab dry. Coarsely crush juniper berries and peppercorns and add to the meat with oil. Season with salt and mix well. Cover and chill for about 12 hours (preferably overnight).
2
Peel the onions. Wash the rosemary, shake dry and pluck coarsely. Heat a large roaster. Fry the meat for 3-4 minutes on all sides. Add the onions and honey and continue to fry over a low heat for about 2 minutes.
3
Deglaze with wine and stock. Add rosemary, except for something to garnish. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1-1 1/2 hours.
4
In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Remove the rabbit from the oven, season the braising stock with salt and pepper. Drain the potatoes. Arrange braised rabbit with potatoes and sauce on plates.
5
Garnish with rosemary.