:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/3sQfwRlnIH3ipiY-WGH_/f6c8587e42352ce2cfec5531f011b7.jpeg "Braised rabbit on vegetables")
Source: dulezidar from Getty Images Pro
Ingredients
- 1 pcs rabbit
- 5 pcs carrots
- 3 Stems celery
- 2 pcs onion
- 4 Cloves garlic
- 1 Spoons lard
- Salt, pepper
- 2 spoons Majorana
- 200 ml white wine
- 2 Spoons Smooth flour
- 1 Spoons mustard
- 750 ml vegetable broth
- A few sprigs of thyme
- 1 pcs bay leaf
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Directions
Wash, dry and cut the rabbit into portions. Season with salt and pepper and lightly brush with mustard.
Cut the carrots, celery and onion into smaller pieces. Peel the garlic and leave whole.
Fry the rabbit on all sides until golden brown. Then take it out and put it aside.
Add the vegetables to the fat left over from the rabbit. Fry again, but only so that it remains crispy.
Add marjoram, thyme and bay leaf. Then sprinkle with flour and fry for another minute.
Pour in the white wine and let it simmer until the alcohol boils off.
Then add the broth and return the rabbit to the pot. Cover and simmer for about an hour and a half. If the sauce thickens too much, you can add a little water.
Serve the rabbit with the sauce and roasted vegetables. It tastes great with mashed potatoes or crusty bread.
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