Braised Rabbit with Saffron and White Wine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, weighing about 2 kg
- 600 g onion (s)
- 1 bulb garlic
- 100 ml oil (olive oil)
- salt
- Pepper, black
- 1 can saffron
- 3 tablespoon tomato paste
- 250 ml wine, white, dry
- 250 ml meat broth
- 1 bay leaves
- 1 sprig thyme
Print Recipe
Pin Recipe Instructions
- Cut the rabbit into portions.
- Preheat the oven to 180 degrees.
- Peel and roughly chop the onions and garlic. Fry the rabbit parts on all sides in a roasting pan in olive oil. Season with salt and pepper, remove and set aside. Sauté the onions and garlic in the remaining oil, stir in the saffron and tomato paste and pour in the white wine and meat broth.
- Place the rabbit pieces in the roaster, add the bay leaf and thyme and cover the rabbit in the oven for about 45 minutes. This Mediterranean dish is particularly recommended for garlic fans.
- Ideal drink: a cool rose
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