Sunday Rabbit

Name: Sunday Rabbit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (approx. 2 kg: cut into 8 pieces); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 3 Stem(s) fresh marjoram; 2-3 Bay leaves; 1/4 l dry white wine; 1/4 l clear broth (instant); 2 large bunches of soup vegetables; 500 g Potatoes; 150 g clotted cream; 1 TABLESPOON Flour; 7-10 Tbsp Parsley and pink berries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (approx. 2 kg: cut into 8 pieces)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
3 Stem(s) fresh marjoram
2-3 Bay leaves
1/4 l dry white wine
1/4 l clear broth (instant)
2 large bunches of soup vegetables
500 g Potatoes
150 g clotted cream
1 TABLESPOON Flour
7-10 Tbsp Parsley and pink berries

Directions

1
Wash the rabbit parts, dab dry and rub with salt and pepper. Heat the oil in a frying pan. Fry the rabbit parts in it thoroughly. Wash marjoram, dab dry and add to the rabbit with the bay leaves.
2
Deglaze with white wine and stock. Cover and stew at medium heat for 1 hour. In the meantime, clean and wash the soup vegetables. Cut parsley root, leek and carrots into slices.
3
Cut the celery into pieces. Peel, wash and cut potatoes into thick slices. After 30 minutes stewing time add vegetables and potatoes to the rabbit and cook. Mix sour cream and flour and stir into the stock.
4
Bring everything to the boil while stirring. Season to taste with salt and pepper. Fill the rabbit into a bowl. Sprinkle with pink berries and garnish with parsley.