Rabbit with thyme butter

Name: Rabbit with thyme butter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.4-1.6 kg rabbit parts (e.g. 1 back and 4 legs); 7-10 Tbsp salt, pepper; 1 bundle (approx. 500 g) Carrots; 5 shallots or 3 small onions; 6 Garlic cloves; 5-6 Stem(s) Thyme; 1-2 stem(s) Rosemary; 75 g Butter; 1/4 l Vegetable broth

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.4-1.6 kg rabbit parts (e.g. 1 back and 4 legs)
7-10 Tbsp salt, pepper
1 bundle (approx. 500 g) Carrots
5 shallots or 3 small onions
6 Garlic cloves
5-6 Stem(s) Thyme
1-2 stem(s) Rosemary
75 g Butter
1/4 l Vegetable broth

Directions

1
Wash the rabbit, pat dry. Divide the back into 4 pieces. Season meat. Peel, wash and chop carrots. Peel shallots and garlic, quarter shallots
2
Place the prepared ingredients in a large roasting pan. Season with salt and pepper. Wash the herbs. Put rosemary and 2-3 stems of thyme on the rabbit. Pluck off the remaining thyme leaves. Melt butter and toss the leaves in it. Pour some thyme butter over the rabbit
3
Rabbit in preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3)
4
open roast for 1-1 1/4 hours. Pour in the stock gradually. Brush rabbit more often with remaining butter. Serve everything. Served with: roast potatoes
5
Drink: dry red wine