Braised Rabbit with Onion Vegetables
Slow‑cooked rabbit with onion vegetables is a recipe featuring fresh ingredients from the rabbit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.4 kg rabbit (pre‑cut for cooking)
- Salt
- pepper (ground)
- 600 g shallots
- 2 Garlic cloves
- 1 Red Onion
- butterclarified (for browning)
- olive oil (for browning)
- 2 sprigs thyme
- 125 ml dry vermouth (e.g., Noilly Prat)
- 200 ml poultry stock (optional ready‑made)
- 100 g crème fraîche
- thyme (for garnish)
Instructions
-
1.
Preheat the oven to 200°C.
-
2.
Rub the rabbit pieces with salt and pepper.
-
3.
Peel the shallots.
-
4.
Peel and finely dice the garlic cloves and onion.
-
5.
Heat some clarified butter and olive oil in a roasting pan. Brown the meat over medium heat on all sides. Add the shallots, onion, and garlic; sauté briefly, then pour in the vermouth and half of the stock, season, and add thyme.
-
6.
Cover the rabbit and roast in the oven for 40–60 minutes until tender.
-
7.
Gradually add the remaining stock as needed. Flip the rabbit pieces halfway through cooking. Finally stir in crème fraîche and adjust seasoning with salt and pepper. Plate the dish garnished with thyme.
