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🍽️ Rabbit Backstrap with Figs and Rosemary

385 kcal · 30 min · 4 servings

Ingredients

• 2 rabbit backs (kitchen-ready)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 2 bay leaves
• 0.5 tsp peppercorns
• 2 allspice berries
• 0.5 tsp juniper berries
• 1 tbsp rosemary
• 200 ml dry white wine
• 250 ml meat stock
• 6 ripe figs

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Rinse the rabbit backstraps under running water.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Divide the backstraps into 12 equal pieces.
5. 5. Season the meat pieces with salt and pepper.
6. 6. Heat oil in a large pan.
7. 7. Fry the meat pieces in batches until golden brown on all sides.
8. 8. Deglaze the meat with wine and meat stock.
9. 9. Add the spices and rosemary to the pan.
10. 10. Place the meat in the preheated oven.
11. 11. Braise the meat for about 25 minutes.
12. 12. Remove the stems from the figs.
13. 13. Halve the figs lengthwise or slice them.
14. 14. Remove the meat from the oven 10 minutes before the end of the cooking time.
15. 15. Add the figs to the meat in the pan.
16. 16. Return the meat and figs to the oven.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Plate the meat and figs.
19. 19. Pour the sauce over the meat.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 13 g