Roast Rabbit À La Stegi

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 rabbit, cut up (approx. 2-3 kg)
  • 400 g onion (s), red, chopped
  • 6 cloves garlic, chopped
  • 500 g mushrooms, thinly sliced
  • 3 sprigs rosemary, chopped
  • 1 ½ tablespoon thyme, chopped
  • 1 ½ tablespoon pepper, roughly cut
  • 4 tablespoon tomato paste
  • 2 tablespoon parsley, chopped
  • 250 ml wine, red, dry
  • 750 ml vegetable stock, warm
  • Oil, as needed
  • salt
Roast Rabbit À La Stegi
Roast Rabbit À La Stegi

Instructions

  1. Divide the rabbit, fry in hot oil, adding the crushed pepper, rosemary, thyme and about 1/3 of the garlic in the roasting pan, remove and keep warm.
  2. Let the onions and garlic in the remaining frying fat become translucent, add the mushrooms and fry briefly. Mix in tomato paste and fry for about 1 - 2 minutes, deglaze with red wine. Reduce the sauce a little, add the parsley and vegetable stock. Only now add salt and, if necessary, season to taste.
  3. Place the fried rabbit pieces on the sauce, put the lid on the roasting pan and cook in the oven at 200 ° C for about 1 hour. Turn the meat in the sauce 2-3 times in between.
  4. Ribbon noodles tossed in butter go perfectly with it.
  5. Good Appetite!

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