Description
This dish is eaten even by those who do not really like rabbit meat! Try it - it's delicious!
Ingredients
-
Rabbit
700 g
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Seasoning
3 tsp
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Olive oil
3 Tbsp
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Dry white wine
150 g
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Broth
500 g
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Flour
1 Tbsp
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Spices
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Leeks
1 piece
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Shallots
1 piece
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Black pepper
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Bay leaf
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Rosemary
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Mustard
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Potatoes
6 piece
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Garlic
6 tooth
Cooking
Ingredients for marinade...
Coat rabbit with mustard. Mix "Provencal herbs", olive oil (1-2 tbsp), onion (4 pieces), garlic (2 tooth), wine, peppercorns, Bay leaf and leave the hare in this marinade overnight.
To get rabbit from the marinade, season with salt and pepper, roll in flour and fry in the remaining oil.
Put the rabbit in a fireproof dish, add the juice from frying, marinade, shallots (unpeeled, into 2 parts), the remaining garlic (unpeeled, whole)
Add rosemary, potatoes peeled, the broth (to cover half) and into a preheated oven (170°C) for 1.5 hours. Periodically flip the pieces and add the broth as needed.
Ready pieces lay out on a dish, in the sauce add the mustard (1 tbsp), bring to boil, stirring and pour over rabbit. BON APPETIT!
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