Roasted Rabbit and Vegetables
- 1 oven-ready Rabbit (2 kg or 4.4 pounds)
- freshly ground peppers
- 70 grams fatty Bacon
- 250 grams button Mushroom
- 400 grams carrots
- 500 grams onions
- 2 tablespoons vegetable oil
- 70 grams butter
- 250 milliliters Beef broth (instant)
- 250 milliliters dry white wine
- 1 kilogram Sweet potato
Rinse rabbit. Cut into 6-8 pieces and season with salt and pepper. Dice bacon. Cook rabbit in a dry pan until brown, then sprinkle with herbs. Rinse mushrooms and carrots. Peel and julienne carrots. Peel onions and cut in half. Grease a roasting pan with a little oil. Add mushrooms and vegetables to pan. Season with salt and pepper.
Add butter to pan. Deglaze rabbit with broth and white wine. Pour juices and rabbit into roasting pan, then place pan on the bottom rack of an oven preheated to 200°C (approximately 400°F) for 90 minutes.
Rinse and scrub potatoes thoroughly, Brush with oil and season with salt. Add to pan when 45 minutes of cooking time remains.
Remove from oven, plate rabbit and serve with vegetables.