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🍽️ Rabbit with Carrots and Potatoes

580 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit back (approx. 800 g)
• 4 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 2 onions
• 2 garlic cloves
• salt
• pepper (from the mill)
• 2 tbsp ghee
• 100 ml white wine
• 300 ml meat broth
• 400 g bunch carrots
• 1 tbsp butter
• 600 g waxy potatoes

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the rabbit back and pat it dry with a kitchen towel.
3. 3. Wash the rosemary and thyme and shake them dry.
4. 4. Peel the onions and garlic cloves and cut them into coarse pieces.
5. 5. Season the rabbit meat with salt and pepper.
6. 6. Heat the ghee (clarified butter) in a casserole dish.
7. 7. Sear the rabbit on all sides until browned.
8. 8. Add the onions, garlic, and herbs to the casserole dish.
9. 9. Deglaze the mixture with white wine.
10. 10. Pour in the meat broth.
11. 11. Place the casserole dish in the preheated oven.
12. 12. Braise the rabbit for about one hour.
13. 13. Baste the meat with the broth periodically.
14. 14. Clean the round carrots and leave some of the greens attached.
15. 15. Peel the carrots and halve them lengthwise.
16. 16. Wash the potatoes and peel them.
17. 17. Halve the potatoes.
18. 18. Boil the potatoes in salted water for 20 to 30 minutes until tender, depending on size.
19. 19. Drain the potatoes and keep them warm.
20. 20. Remove the cooked rabbit back from the oven.
21. 21. Cut the meat into four pieces using a knife.
22. 22. Strain the sauce through a sieve.
23. 23. Save some thyme sprigs for garnish.
24. 24. Bring the sauce to a boil in a pot.
25. 25. Add the carrots to the sauce.
26. 26. Cook the carrots for about 8 minutes until al dente.
27. 27. Remove the carrots.
28. 28. Stir one tablespoon of butter into the carrots.
29. 29. Season the carrots with salt and keep them warm.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Plate the rabbit pieces with the carrots, potatoes, and sauce.
32. 32. Garnish the dish with the braised thyme sprigs.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 22 g · Carbs: 48 g