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🍽️ Rabbit with Sorrel Sauce

1054 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.2 kg, ready for cooking)
• 4 red onions
• 2 garlic cloves
• salt
• pepper (from the mill)
• 1 tbsp flour
• 3 tbsp olive oil
• 250 ml dry white wine
• 250 ml veal stock
• 800 g waxy potatoes
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 1 handful sorrel
• 150 ml whipping cream

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
2. 2. Wash the rabbit and pat it dry with a kitchen towel.
3. 3. Cut the rabbit into 8 equal pieces.
4. 4. Peel the onions and the garlic.
5. 5. Quarter the shallots.
6. 6. Season the rabbit pieces with salt and pepper.
7. 7. Lightly dust the meat pieces with flour.
8. 8. Heat 2 tablespoons of oil in a casserole dish.
9. 9. Fry the rabbit pieces brown on all sides.
10. 10. Remove the meat from the casserole dish and set it aside.
11. 11. Sauté the onions in the remaining oil.
12. 12. Add the garlic and sauté it briefly.
13. 13. Deglaze the mixture with wine.
14. 14. Pour in some meat stock.
15. 15. Return the rabbit pieces to the casserole dish.
16. 16. Add the rosemary and thyme sprigs to the sauce.
17. 17. Braise the rabbit in the oven for about 45 minutes.
18. 18. Turn the meat occasionally during the cooking time.
19. 19. Peel the potatoes.
20. 20. Cook the potatoes in salted water for approx. 30 minutes until tender.
21. 21. Toss the cooked potatoes briefly in hot butter.
22. 22. Set aside the butter for the sauce.
23. 23. Remove the meat and herbs from the sauce.
24. 24. Stir the cream into the sauce.
25. 25. Let the sauce simmer slightly until it thickens.
26. 26. Wrap the rabbit in aluminum foil and let it rest.
27. 27. Wash and clean the sorrel.
28. 28. Chop the sorrel coarsely.
29. 29. Add the sorrel to the sauce.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Serve the rabbit with the sauce and the potatoes.

Nutrition per serving

• kcal: 1054
• Protein: 89 g · Fett/Fat: 55 g · Carbs: 39 g