Rabbit Stew with Carrots and Potatoes
- 1 Saddle of rabbit (800 grams)
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 2 onions
- 2 garlic cloves
- freshly ground peppers
- 2 Tbsps clarified butter
- 100 milliliters white wine
- 300 milliliters Beef broth
- 400 grams carrots
- 1 Tbsp butter
- 600 grams waxy potatoes
Rinse and pat dry rabbit. Rinse rosemary and thyme and shake dry. Peel onions and garlic, cut into large pieces. Season rabbit with salt and pepper and heat butter in a roasting pan. Add rabbit and sear meat on all sides. Add onions, garlic and herbs, reserving some rosemary for garnishing. Add white wine and broth. Bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. Baste meat with juices often.
Rinse carrots, leave some with green parts, peel and halve lengthwise the rest.
Rinse, peel and halve potatoes. Cook potatoes in salted water for about 20-30 minutes or until knife-tender. Drain and keep warm.
Remove meat from oven and cut into four portions. Strain sauce through a sieve and boil in a pot. Add carrots and cook for about 8 minutes or until al dente. Remove carrots with a slotted spoon and toss with one tablespoon of butter, season with salt and keep warm. Season sauce with salt and pepper. Add rabbit pieces with carrots, potatoes to the sauce. Garnish with thyme sprigs and serve.