Peasant Rabbits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg rabbit
- 100 g butter
- 250 ml meat broth
- 2 medium onion (s)
- 2 carrot (s)
- 5 medium tomato (s)
- 100 g bacon, mixed
- a bit salt
- some pepper
- 1 bay leaf
- 1 teaspoon thyme
- 2 cloves garlic)
- 1 tablespoon wheat flour
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the rabbit, pat dry, skin and remove fat. Cut into portions and rub with salt and pepper. Heat 25 g butter and brown the meat well on all sides. Add the bay leaf, thyme and garlic to the meat, fill up with some of the broth and let simmer for about 60 minutes. Gradually pour in the rest of the broth. Peel and dice the onions. Peel the carrots and cut into slices. Skin the tomatoes, remove the stalks and cut into slices. Cut the bacon into cubes, leave out, add the rest of the butter and sauté the vegetables in it. Dust over the flour and stir. Add everything to the rabbit 20 minutes before the end of the cooking time and cook until done. Season everything with salt, pepper, sugar and tomato paste and sprinkle with parsley.
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