Braised Rabbit with Herbs and Paprika

Ingredients

• 1 rabbit (about 1.5 kg, ready to cook)
• 1 Garlic clove
• 3 tbsp freshly chopped herbs (e.g., sorrel, parsley, sage, basil, etc.)
• 1 tsp lemon zest
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 20 g clarified butter
• 4 yellow bell peppers
• 150 ml dry white wine
• 300 ml game stock
• 2 tbsp crème fraîche

Instructions

1. 1.

   Preheat the oven to 160°C (320°F). Wash and pat the rabbit dry, then cut into 10-12 pieces. Peel and finely chop the garlic; mix with herbs, lemon zest, and oil, seasoning with salt and pepper.

2. 2.

   Coat each rabbit piece in the herb mixture and sear them in a hot Dutch oven with melted clarified butter until golden brown on all sides. Wash the bell peppers, quarter them, remove seeds, and briefly sauté with the rabbit pieces.

3. 3.

   Deglaze with wine, add half of the stock, cover, and braise in the preheated oven for about 45 minutes. Remove the rabbit and peppers from the pot and keep warm. Pour the remaining stock into the pot, bring to a boil, and reduce slightly.

4. 4.

   Stir in the crème fraîche, season with salt and pepper, and taste. Arrange the paprika and rabbit on warmed plates, drizzle with sauce, and serve immediately.