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🍽️ Crispy Pan-Fried Rabbit on Creamy Olive Mashed Potatoes

513 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg rabbit (kitchen-ready, 1 rabbit)
• salt
• pepper
• 2 tbsp flour
• 150 g cherry tomatoes
• 2 garlic cloves
• 2 shallots
• 1 carrot
• 125 g celeriac (0 celeriac)
• 1 sprig rosemary
• 1 stalk sage
• 1 sprig thyme
• 2 tbsp butter
• 150 ml dry white wine
• 3 juniper berries
• 1 bay leaf
• 3 allspice berries
• 250 ml poultry stock
• 600 g waxy potatoes
• 60 g black pitted olives
• 150 ml milk (1.5% fat; lukewarm)
• 3 tbsp olive oil

Instructions

1. 1. Rinse the rabbit meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the rabbit into 6 equal pieces.
4. 4. Season the meat pieces with salt and pepper.
5. 5. Lightly dust the meat with flour.
6. 6. Wash the tomatoes thoroughly.
7. 7. Peel the garlic and the shallots.
8. 8. Cut the garlic and shallots into small cubes.
9. 9. Peel the carrot and the celery stalk.
10. 10. Cut the carrot and celery into cubes as well.
11. 11. Wash the rosemary, sage, and thyme.
12. 12. Shake the herbs dry.
13. 13. Finely chop the herb leaves.
14. 14. Melt butter in a large casserole dish.
15. 15. Fry the rabbit pieces until golden brown on all sides over medium heat.
16. 16. Remove the meat from the casserole and set it aside.
17. 17. Sauté the carrot and celery cubes in the frying fat.
18. 18. Add the garlic and shallots.
19. 19. Return the rabbit pieces to the casserole.
20. 20. Deglaze the dish with wine.
21. 21. Add the chopped herbs and the tomatoes.
22. 22. Season with the specified spices.
23. 23. Pour in some meat stock.
24. 24. Finally, salt and pepper the dish.
25. 25. Simmer the rabbit over medium heat for 60 to 70 minutes.
26. 26. Add more stock occasionally as needed.
27. 27. Peel the potatoes for the mash.
28. 28. Wash the peeled potatoes.
29. 29. Cut the potatoes into large chunks.
30. 30. Boil the potato chunks in salted boiling water.
31. 31. Cook the potatoes for 30 minutes.
32. 32. Drain the olives.
33. 33. Slice the olives into thin rings.
34. 34. Drain the cooking water from the potatoes.
35. 35. Let the potatoes steam dry for a moment.
36. 36. Process the potatoes with milk and olive oil to make a smooth mash.
37. 37. Fold the olive rings into the mash.
38. 38. Season the mash with salt and pepper to taste.
39. 39. Plate the rabbit with the vegetables.
40. 40. Serve the dish together with the olive mashed potatoes.

Nutrition per serving

• kcal: 513
• Protein: 41 g · Fett/Fat: 27 g · Carbs: 22 g