Roasted Rabbit and Vegetables

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Roasted Rabbit and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
6
Ingredients
1 oven-ready Rabbit (2 kg or 4.4 pounds)
salt
freshly ground peppers
70 grams fatty Bacon
thyme
rosemary
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
How healthy are the main ingredients?
Sweet potatoonioncarrotsaltthymerosemary

Preparation steps

1.

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.

2.

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.