Rabbit with sage in lemon sauce
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook rabbit (approx. 2.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 250 g Shallots
- 4 TABLESPOONS Oil
- 10 fresh sage leaves (alternatively approx. 1/2 tsp. dried)
- 7-10 Tbsp Juice of 2 lemons
- 3/4 l clear broth (instant)
- 100 g Whipped cream
- 7-10 Tbsp lemon slices and some sage
Directions
- 1
Wash the rabbit and pat dry. Cut into 8 pieces with a sharp knife and possibly with the help of a poultry shears. Rub with salt and pepper. Peel the shallots and cut them in half lengthwise.
- 2
Heat the oil in a frying pan and fry the rabbit pieces in portions until golden brown all around. Add the shallots and sage leaves and fry briefly. Pour the juice of 1 lemon over the meat.
- 3
Deglaze with 3/8 litres of broth. Let everything braise at medium heat in a closed roaster for 45-50 minutes. Take out the rabbit and keep it warm. Fill up roast stock with remaining broth. Stir in cream and bring to the boil.
- 4
Season to taste with pepper, lemon juice and possibly some salt. Put the rabbit parts back into the sauce and let them simmer for a few minutes. Then arrange in a bowl and garnish with lemon slices and sage.
- 5
Served with boiled potatoes and a fresh salad.
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