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🍽️ Crispy Pan-Fried Rabbit with Fresh Sorrel Sauce

857 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.4 kg, ready for the kitchen)
• 4 red onions
• 2 garlic cloves
• salt
• pepper (from the mill)
• 1 tbsp flour
• 3 tbsp olive oil
• 250 ml dry white wine
• 300 ml veal stock
• 2 sprigs rosemary
• 3 sprigs thyme
• 150 ml whipping cream
• 1 handful sorrel

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
2. 2. Rinse the rabbit under cold running water and pat it dry thoroughly with kitchen paper.
3. 3. Cut the rabbit into 10 to 12 equal pieces.
4. 4. Peel the onions and the garlic.
5. 5. Cut the onions into wedges.
6. 6. Season all rabbit pieces with salt and pepper.
7. 7. Lightly dust the seasoned meat pieces with flour.
8. 8. Heat 2 tablespoons of oil in a large casserole dish.
9. 9. Fry the rabbit pieces in batches until golden brown on all sides.
10. 10. Remove the browned meat pieces from the casserole and set them aside.
11. 11. Add the onions to the remaining fat in the casserole and sweat them briefly.
12. 12. Add the chopped or pressed garlic and stir briefly.
13. 13. Deglaze the mixture with the wine.
14. 14. Pour in some meat stock.
15. 15. Place the rabbit pieces back into the sauce.
16. 16. Add the rosemary and thyme sprigs to the casserole.
17. 17. Cover with the lid and place the casserole in the oven.
18. 18. Let the rabbit simmer for about 45 minutes.
19. 19. Turn the meat pieces occasionally during the cooking time.
20. 20. Take the cooked rabbit out of the oven.
21. 21. Remove the herb sprigs and the large meat pieces from the sauce.
22. 22. Stir the cream into the hot sauce.
23. 23. Bring the sauce to a brief boil until it thickens slightly.
24. 24. Wrap the rabbit pieces in aluminum foil and let them rest.
25. 25. Rinse the sorrel under cold running water.
26. 26. Remove thick stems and tough leaves from the sorrel.
27. 27. Chop the sorrel roughly.
28. 28. Add the chopped sorrel to the sauce.
29. 29. Season the sauce to taste with salt and pepper.
30. 30. Place the rabbit pieces back into the finished sauce.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 857
• Protein: 86 g · Fett/Fat: 49 g · Carbs: 8 g