Pan‑fried Rabbit Tenderloin with Parsley

Ingredients

• 300 g onions
• 3 Garlic cloves
• 2 rabbit tenderloins
• Salt
• Pepper
• 4 tbsp olive oil
• 20 g Parsley (1 bunch)
• 200 ml poultry stock
• 250 ml white wine (or poultry stock)

Instructions

1. 1.

   Peel the onion and garlic. Slice the onion into rings, the garlic into thin slices. Cut each rabbit tenderloin into two pieces, then season with salt and pepper.

2. 2.

   Heat the oil in a roasting pan and brown the meat on all sides. Add the onions and garlic and sauté together. Pour in the poultry stock first, then the white wine. Bring to a brief boil.

3. 3.

   Remove the pan from the heat and transfer it to a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) covered for about 30 minutes. Open the lid and continue roasting uncovered for another 30 minutes.

4. 4.

   Wash the parsley, shake off excess water, and chop the leaves. Lift the rabbit tenderloins from the pan and set aside warm. Season the sauce with salt and pepper, add a bit of chopped parsley, then return the meat to the pan and cover it with some sauce. Sprinkle the remaining parsley on top and serve immediately.