Braised Rabbit Roast with Corn Puree

Ingredients

• 1.2 kg rabbit (1 whole rabbit) prepped for cooking
• 1 vegetable onion
• 2 Garlic cloves
• 4 tbsp oil
• 20 g flour
• 0.5 tsp ground cumin
• 1 bunch thyme
• Salt
• freshly ground pepper
• 250 ml dry white wine
• 250 ml vegetable broth
• 200 g carrots
• 150 g beans
• 400 g potatoes (firm‑cooking)

Instructions

1. 1.

   Divide the rabbit into portions. Peel and chop the onion and garlic. In a braising pot heat the oil, sear the meat all over, then dust with flour. Add onions, garlic, spices, and thyme; simmer for 10 minutes, deglaze with white wine, and gradually add broth until all ingredients are covered in liquid. Cover and cook on medium heat for about 40 minutes.

2. 2.

   Meanwhile peel and slice the carrots. Wash, trim, and optionally halve the beans. Wash, peel, and roughly cube the potatoes. Add the vegetables to the meat and simmer together for another 20 minutes. Season with salt and pepper. Serve with corn puree.