Roast Rabbit Ala Herb Jule
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, possibly also individual parts
- 2 cups sour cream
- 1 large onion (s)
- 2 cloves garlic
- 1 bay leaf
- Salt and pepper
- Paprika powder, noble sweet
- marjoram
- Celery - leaves, dried
- game stock, or water
- 30 g butter or marariene to fry
- 1 squirt lemon juice
- 1 small carrot (s)
Print Recipe
Pin Recipe Instructions
- Cut the rabbit into individual parts or, if you have a large roaster, you can fry it whole. I always split it up. Season the individual parts with salt, pepper (white) and sweet paprika and then fry them.
- Fry the onion, carrot and garlic one after the other and gradually deglaze with sour cream. If the liquid is not enough, either add game stock or water. Already add salt to the sauce and add the spices such as marjoram and bay leaf. Place the roaster in the oven and cook over medium heat (180-200 ° C) for approx. 2 hours, depending on the size of the animal. In the meantime, always baste the roast with the sauce so that it doesn`t get dry. The roast rabbit gets a light tan. But it cannot be compared with other meat, since it is white meat.
- When the roast is done, take it out of the tube and season with pepper (white) and a few squirts of lemon and remove the bay leaf. You don`t need to thicken the sauce. But if you still want to do it, you can do this with light sauce binders.
- Dumplings go very well with it and it is a festive dinner at Christmas or Easter. But mostly on Sundays too.
- Of course, boiled potatoes with vegetables can also be served as a side dish.
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