Roasted Rabbit with Sorrel

Name: Roasted Rabbit with Sorrel
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Rabbit (about 1.4 kg, oven ready); 4 red onions; 2 garlic cloves; salt; freshly ground peppers; 1 Tbsp Pastry flour; 3 Tbsps olive oil; 250 milliliters dry white wine; 300 milliliters Veal stock; 2 sprigs rosemary; 3 sprigs thyme; 150 milliliters Whipped cream; 1 handful Sorrel

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Health Score:

7,7 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 30 min.

Ready in

Ingredients

for

servings

Ingredients: 1 Rabbit (about 1.4 kg, oven ready); 4 red onions; 2 garlic cloves; salt; freshly ground peppers; 1 Tbsp Pastry flour; 3 Tbsps olive oil; 250 milliliters dry white wine; 300 milliliters Veal stock; 2 sprigs rosemary; 3 sprigs thyme; 150 milliliters Whipped cream; 1 handful Sorrel

How healthy are the main ingredients?

Whipped cream olive oil thyme rosemary onion garlic clove

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Preparation steps

Preheat the oven to 160 ° C convection preheat.

Rinse rabbit, pat dry and cut into 10-12 pieces. Peel onions and garlic. Slice onions. Season rabbit pieces with salt and pepper, coat with flour. Heat 2 tablespoons of oil in a roasting pan and brown rabbit pieces on all sides. Remove from pan. In remaining oil, saute onions, add garlic and wine. Add broth and retutr meat to the pan. Add rosemary and thyme and bake in preheated oven at 160°C (approximately 325°F) for about 45 minutes. Turn over meat from time to time and add more broth as needed.

Remove meat and herbs from sauce, cover meat with aluminum foil and let rest. Add cream to sauce and simmer until it thicken a bit. Rinse sorrel and chop coarsely. Add to the sauce and season with salt and pepper.

Return rabbit pieces to the sauce and serve.