Roasted Rabbit with Sorrel

Ingredients

• 1 rabbit (ca. 1.4 kg, ready to cook)
• 4 red onions
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 3 tbsp olive oil
• 250 ml dry white wine
• 300 ml veal stock
• 2 sprigs Rosemary
• 3 sprigs thyme
• 150 ml Heavy Cream
• 1 handful sorrel

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Wash the rabbit, pat dry and cut into 10-12 pieces. Peel the onions and garlic; slice the onions into wedges. Season the rabbit pieces with salt and pepper, then dust with flour. In a roasting pan, brown the pieces in 2 tbsp hot oil on all sides, then remove. In the remaining oil, sauté the onions, add the garlic, and deglaze with wine. Add some stock and return the rabbit pieces to the pan. Toss in rosemary and thyme sprigs, cover, and roast for about 45 minutes, turning occasionally and adding more stock as needed.

3. 3.

   Remove the meat and herbs from the sauce, stir in cream, and reduce until slightly thickened. Let the rabbit rest wrapped in foil while the sauce simmers. Wash, trim, and roughly chop the sorrel; add to the sauce and season with salt and pepper.

4. 4.

   Return the rabbit pieces to the sauce and serve.