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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/3sQfwRlnIH3ipiY-WGH_/f6c8587e42352ce2cfec5531f011b7.jpeg "Braised rabbit on vegetables")
Source: dulezidar from Getty Images Pro
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Ingredients
number of servings
5
- 1 pcs rabbit
- 5 pcs carrots
- 3 Stems celery
- 2 pcs onion
- 4 Cloves garlic
- 1 Spoons lard
- Salt, pepper
- 2 spoons Majorana
- 200 ml white wine
- 2 Spoons Smooth flour
- 1 Spoons mustard
- 750 ml vegetable broth
- A few sprigs of thyme
- 1 pcs bay leaf
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Directions
150 min.
1. Step
Wash, dry and cut the rabbit into portions. Season with salt and pepper and lightly brush with mustard.
2. Step
Cut the carrots, celery and onion into smaller pieces. Peel the garlic and leave whole.
3. Step
Fry the rabbit on all sides until golden brown. Then take it out and put it aside.
4. Step
Add the vegetables to the fat left over from the rabbit. Fry again, but only so that it remains crispy.
5. Step
Add marjoram, thyme and bay leaf. Then sprinkle with flour and fry for another minute.
6. Step
Pour in the white wine and let it simmer until the alcohol boils off.
7. Step
Then add the broth and return the rabbit to the pot. Cover and simmer for about an hour and a half. If the sauce thickens too much, you can add a little water.
8. Step
Serve the rabbit with the sauce and roasted vegetables. It tastes great with mashed potatoes or crusty bread.
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