Golden Rabbit with Cream and Potatoes
7,9 / 10
ready in 1 hr 40 min.
- 1 Rabbit (approx. 1.2 kg, ready-to-eat, split into 8 pieces)
- 1 tablespoon all-purpose flour
- 3 tablespoons olive oil
- 4 Red onions (cut into wedges)
- 2 cloves garlic cloves
- ⅞ cup dry white wine
- 1 ⅔ cups Veal stock
- 1 rosemary
- 4 thyme
- 4 cups waxy potatoes
- 2 tablespoons butter
- 2 tablespoons fresh parsley (chopped)
- ⅔ cup cream
- 2 handfuls Sorrel (chopped)
Heat the oven to 180°C (180°C in a fan oven), 350°F, gas 4.
Season the rabbit with salt and ground black pepper and dust with flour. Fry in 2 tbsp hot oil on all sides then set aside.
Fry the onions in the remaining oil, add the garlic and deglaze with the wine. Add a little stock and return the meat to the pan. Add the rosemary and thyme and braise for around 45 minutes. Baste the meat every so often with the stock.
Cook the potatoes in salt water for around 30 minutes. Just before serve fry gently in hot butter with 2 tbsp parsley.
Remove the meat and the herbs from the sauce. Stir in the cream and simmer until the sauce thickens.
Add the sorrel and return the meat to the sauce. Heat through and season with salt and ground black pepper. Serve the rabbit with the potatoes.