Rabbit with Bacon and Rosemary
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit
- 200 g bacon, smoked
- 200 g onion (s), small
- 2 cloves garlic
- 200 ml white wine
- 4 sprigs rosemary, small
- 2 tablespoon olive oil
- salt and pepper
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cut the rabbit into 6 parts.
- Heat the oil in a roasting pan. Place the pieces of meat side by side, add the diced bacon and whole small onions. Turn the meat to brown on all sides. Add the crushed garlic. Pepper, salt. Deglaze with white wine, add the rosemary, simmer on a low flame for approx. 1 hour until the end.
- Take the back pieces out halfway through the cooking time and add them to warm again shortly before the end of the cooking time. Sprinkle with chopped parsley.
- You can also prepare the dish with just rabbit legs.
- Side dish: Fried potatoes or new potatoes cooked in the oven go well.
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