🍽️ Rabbit with Rosemary and Vegetables

Name: Rabbit with Rosemary and Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 rabbit (divided into 10-12 pieces); 10 garlic cloves; 500 g small tomatoes; 1 tbsp capers; 1 organic lemon; 2 sprigs rosemary; 3 bay leaves; 6 tbsp olive oil; 200 ml dry white wine; salt; pepper (freshly ground)

784 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 rabbit (divided into 10-12 pieces)
10 garlic cloves
500 g small tomatoes
1 tbsp capers
1 organic lemon
2 sprigs rosemary
3 bay leaves
6 tbsp olive oil
200 ml dry white wine
salt
pepper (freshly ground)

Instructions

1. Wipe the rabbit pieces with a damp cloth to remove any loose bone fragments.
2. Cut the lemon in half.
3. Rub the rabbit pieces with the lemon halves.
4. Heat the oil in a large casserole pot.
5. Lightly brown the rabbit pieces on all sides.
6. Pour half of the wine into the pot.
7. Add rosemary, bay leaves, and the unpeeled garlic cloves.
8. Place the squeezed lemon halves into the pot.
9. Season the dish with salt and pepper.
10. Cover the pot with a lid.
11. Simmer the rabbit on low heat for 25 minutes.
12. Pour the remaining wine into the pot.
13. Close the lid again.
14. Simmer the dish for another 25 minutes.
15. Wash the tomatoes.
16. Rinse the capers under cold water.
17. Add the tomatoes and capers 15 minutes before the end of the cooking time.
18. Serve the rabbit with fresh white bread.

Nutrition per serving

kcal: 784
Protein: 80 g · Fett/Fat: 44 g · Carbs: 8 g