Rabbit in thyme butter

Name: Rabbit in thyme butter
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (1,6-1,8 kg); 500 g young carrots; 3-4 small onions; 8 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Stem(s) Thyme; 2 small twigs rosemary; 75 g Butter; 750 g Potatoes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (1,6-1,8 kg)
500 g young carrots
3-4 small onions
8 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Stem(s) Thyme
2 small twigs rosemary
75 g Butter
750 g Potatoes

Directions

1
Wash the rabbit, dab dry and divide into 8 pieces. Peel and wash the carrots, cut them in half lengthwise and cut into pieces. Peel onions and cut into slices. Wash garlic and drain (do not peel!).
2
Put the rabbit, carrots, onions and garlic in a large roasting pan. Season well with salt and pepper. Wash the herbs and dab dry. Pluck thyme leaves, except for 2-3 stems. Place the herb stems or twigs on the rabbit.
3
Heat butter. Sauté the thyme leaves in it. Pour thyme butter evenly over the rabbit. Braise the rabbit in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) open for 40-45 minutes.
4
At the same time, scoop with butter several times. Peel and wash the potatoes and cook in salted water for about 20 minutes. Then drain and allow to drain. Arrange everything.