Rabbit with Carrots and Potatoes
Rabbit with carrots and potatoes is a recipe featuring fresh ingredients from the rabbit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 rabbit back (ca. 800 g)
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 2 onions
- 2 Garlic cloves
- Salt
- pepper (ground)
- 2 tbsp clarified butter
- 100 ml White wine
- 300 ml meat broth
- 400 g bundle of carrots
- 1 tbsp butter
- 600 g waxy potatoes
Instructions
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1.
Preheat the oven to 180°C fan and top heat.
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2.
Wash and pat dry the rabbit back. Shake off any moisture from rosemary and thyme. Peel onions and garlic cloves, cut into large pieces. Season rabbit with salt and pepper and heat clarified butter in a roasting pan. Brown the rabbit on all sides. Add onions, garlic, and herbs. Deglaze with white wine and add meat broth. Transfer to the preheated oven and braise for about 1 hour, basting the meat with broth every now and then.
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3.
Meanwhile, clean carrot bundles, leave some greens, peel and halve lengthwise.
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4.
Wash, peel, and halve potatoes. Boil in salted water for 20-30 minutes until tender. Drain and keep warm.
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5.
When rabbit is done, remove from oven and cut into four pieces. Strain the sauce through a sieve (reserve thyme sprigs for garnish) and bring to boil in a pot. Add carrots and simmer for about 8 minutes until al dente. Remove, stir in butter, season with salt, and keep warm. Adjust sauce with salt and pepper. Plate rabbit pieces with carrots, potatoes, and sauce, garnished with braised thyme sprigs.
