Braised Rabbit with Herbs and Yellow Peppers
- 1 Rabbit (1.5 kg oven-ready)
- 1 garlic clove
- 3 Tbsps freshly chopped Fresh herbs (such as sorrel, parsley, sage, basil, etc.)
- 1 tsp Lemon peel
- 5 Tbsps olive oil
- peppers (freshly ground)
- 20 grams clarified butter
- 4 yellow Hungarian wax peppers
- 150 milliliters dry white wine
- 300 milliliters Game stock
- 2 Tbsps Crème fraiche
Preheat the oven to 160°C (approximately 325°F). Rinse the rabbit, pat dry and cut into 10-12 pieces. Peel and finely chop the garlic, transfer to a bowl and mix with the herbs, lemon zest and oil and season with salt and pepper.
Heat the clarified butter in a roasting pan, add the rabbit parts and sear on both sides until golden brown. Rinse the peppers, cut into quarters, remove seeds and cook briefly.
Add the wine and half of the stock and bake until the rabbit is tender, about 45 minutes. Remove the rabbit pieces and the peppers from the roasting pan and keep warm. Pour the mixture into a saucepan along with the remaining stock and bring to a boil.
Stir in the creme fraiche and season with salt and pepper. Serve the peppers with the rabbit on warmed plates and drizzled with the sauce.