Rabbit with Sage and Rosemary
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, divided into 8 pieces
- 8 sage leaves
- 8 sprigs rosemary
- 100 g butter
- 150 g bacon, diced
- 1 onion (s), chopped
- 1 tablespoon flour
- 250 ml white wine
- 1 teaspoon, leveled sugar
- 3 cloves garlic, finely chopped
- 2 bay leaves
- salt and pepper
- 4 large potatoes, cut into pieces, pre-cooked
- 0.5 teaspoon ½ thyme
Print Recipe
Pin Recipe Instructions
- Wrap the rabbit pieces with sage and rosemary in a kitchen towel and place in the refrigerator overnight.
- Heat 100 g butter in a casserole with the bacon. Don`t let it get too hot. Add the rabbit pieces (without sage and rosemary) and let them brown all around. Now add the onion. Dust with flour and stir well. Deglaze with the white wine. Cover with 1 teaspoon of sugar, garlic, bay leaf, salt and pepper and let simmer for 25 minutes over medium heat. About 5 minutes before serving, add the potato pieces and 1/2 teaspoon thyme.
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