Marinated Rabbit
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g rabbit, cut up, on the bone
- 10 leaves sage
- 1 sprig rosemary
- 150 ml olive oil, good
- 100 ml white wine
- 150 ml water
- 1 lemon (s), (juice)
- 2 bay leaves
- 1 onion (s), red
- 6 clove (s) garlic
- Sea salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic, quarter the onion. Wash the rabbit pieces and put them in a saucepan. Add water, wine, 2 whole cloves of garlic, bay leaves, rosemary, salt and pepper. Let simmer for about 1 hour, then the meat will loosen easily from the bone.
- Remove the meat, let it cool down a little, remove it from the bones and place in a bowl. Sprinkle some sea salt over it and add the sage. A little rosemary can also be included here. Add the rest of the whole garlic cloves. Then pour plenty of olive oil over it, stir once, cover and place in the fridge overnight. Do not worry that it will be too oily, the oil is extremely sucking into the meat.
- Before serving, grind some black pepper over it and drizzle with lemon juice. Serve with a baguette.
- Super tasty starter for the summer. Very refreshing. Also suitable for guests as it is wonderful to prepare.
- Instead of rabbits, you can also use chicken, but this takes a little less time to cook.
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