Lemon Rabbit with Potatoes

Ingredients

• 1 kg rabbit
• 1 untreated lemon
• 1 handful pine nuts
• 1 glass white wine
• 4 tbsp olive oil
• 2 Garlic cloves
• 1 tsp Oregano
• 125 ml meat broth (from the jar)
• 400 g small new potatoes
• Salt
• Pepper

Instructions

1. 1.

   Divide the rabbit into pieces, rinse and pat dry. Peel the garlic, finely chop and mix with olive oil and pine nuts. Sear the rabbit pieces in olive oil on all sides until browned, add pine nuts and garlic and cook briefly. Deglaze with white wine and simmer for 5 minutes. Grate the zest of half the untreated lemon and add to the pot along with lemon juice, oregano, and the remaining lemon zest. Pour in broth and let the mixture simmer covered over low heat for 45 minutes.

2. 2.

   Wash the potatoes and boil them in salted water until tender, about 25 minutes. Slice the remaining lemon into rounds and serve alongside the rabbit and potatoes.