Description
Tender meat of the rabbit unobtrusive, sweet and sour sauce with silky-soft onions and the aroma of rosemary, thyme and lemon.
Ingredients
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Rabbit
1 piece
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Onion
1 piece
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Lemon
0.5 piece
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Dry white wine
500 ml
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Rosemary
2 piece
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Allspice
5 piece
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Carnation
3 piece
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Garlic
3 tooth
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Sugar
1 Tbsp
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Salt
2 tsp
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Shallots
250 g
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Brisket
100 g
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Thyme
4 piece
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Butter
1 Tbsp
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Flour
1 Tbsp
Cooking
For the marinade to boil the wine with the chopped lemon, onion, rosemary, allspice, cloves (pepper and clove to flatten it), garlic, sugar and salt. Allow to cool.
Here is such a cute rabbit died a heroic death. Just a pity...
Rabbit cut into portions, pour the marinade and leave in the fridge overnight.
The next day, fry the diced bacon, put it in a cast iron skillet (in my case, the roaster). The fat left in the pan.
On the fat from the bacon to fry the peeled shallots. Better, of course, if less crispy succeed than the photo, but will call this an accident caramelization. Send in the Dutch oven.
The pieces of rabbit, remove from the marinade, dry and fry. While the rabbit is roasting, boil the marinade. Fried rabbit pieces to put in the pot, pour the strained through a strainer marinade. Vegetables and spices from the marinade no longer useful to us. Lay sprigs of thyme and cover with lid. The pot is put in the hot oven for 1.5-2 hours at 180*C.
Somewhere for half an hour before the meat is cooked, mix the softened butter with the flour (beurre manie) and add to the sauce to the rabbit. So there won't be lumps and the sauce thickens.
On a garnish submit mashed potatoes and fresh vegetables prepared on pair. Bon appetit!
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