Rabbit Provencale
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, ready to cook
- 3 clove (s) garlic
- 250 g shallot (s)
- 1 bell pepper (s), red, green and yellow
- 1 pot rosemary
- 3 tablespoon olive oil
- 0.25 liter ¼ wine, red, dry
- 625 ml vegetable stock, (instant)
- 75 g olives, black and reen, pitted
- 125 g whipped cream
- 2 tablespoon sauce thickener, lighter
- salt
- pepper
- Paprika powder, noble sweet
- Rosemary and thyme for garnish
Print Recipe
Pin Recipe Instructions
- Wash the rabbit, pat dry and cut into 6 pieces.
- Peel the garlic and press it through the press. Peel the shallots. Clean and wash the peppers and cut into pieces. Wash the rosemary, pat dry and pluck the needles from the stems.
- Heat the oil in a casserole, fry the rabbit well on all sides. Salt and pepper. Add shallots, garlic, paprika and rosemary. Deglaze with wine and stock and let simmer covered for approx. 40 minutes.
- Halfway through the braising time, add the olives.
- Take the rabbit pieces out of the pot, stir the liquid cream into the meat stock and bring to the boil. Stir in the sauce thickener and bring to the boil again. Then season the sauce to taste with salt, pepper and paprika.
- Briefly heat the rabbit pieces in it and arrange on a platter with the sauce. Garnish with rosemary and thyme if you like.
- With ribbon noodles.
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