Peel shallots and garlic cloves. Clean carrots and cut in half lengthwise. Clean the celery. Cut carrots and celery lengthwise diagonally into 7-8 cm long pieces.
Cut the head of the rabbit into small pieces. Using a heavy kitchen knife, remove the back of the rabbit between the legs and the forelegs. Below the back, remove the kidneys and liver, clean and set aside. Press the rabbit legs apart evenly. Season the legs and forelegs with salt and season with pepper. Place in a roasting pan.
Add garlic, celery, carrots, bay leaf, rosemary, shallots, 9 tbsp olive oil and white wine. Cook in a heated oven at 220 degrees on the 2nd rack from the bottom for 70 minutes (gas 3-4, convection oven not recommended). Sprinkle frequently with the stewed stock. 4.
In the meantime, clean and halve the tomatoes. Chop the thyme, basil, parsley and sage and mix with the remaining oil. 5.
After 45 minutes, add the seasoned rabbit saddle to the roasting pan. After another 10 minutes, season the tomatoes with salt and add the rabbit liver and kidneys. At the end evenly distribute the chopped kitchen herbs over it and bring the rabbit to the table. It goes well with Italian white bread. Preparation time: 1 hour, 35 min
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
Related Recipes:
Rabbit with Traminer GrapesSeparate legs, forelegs and neck from the rabbit. Remove the back fillets. Chop the neck, belly flaps and back...
Polish Roast GooseScore goose legs from the back side to the lower bone and carefully remove the bone. Chop 2/3 of the nuts...
Liver Pate with NutsThe high liver content of this pâté brings a lot of iron to the bread. Nuts and butter provide fat-soluble...
Confit Rabbit with Calamari and Grape Seed OilTo make the confit rabbit with calamari, pour the marinade over the rabbit and confit the legs and shoulder at...
Rabbit with Herbs of ProvenceRoughly chop the onion and carrots, peel and seed the tomatoes. Divide the rabbit into 6 pieces and fry in a...
Leg of Venison with Chanterelle Cream SauceA great pasta dish for any occasion: 1. rinse, clean and coarsely dice the greens. Peel and coarsely dice the...
Duet of Barberie Duck on Creamed Savoy Cabbage with Roasted Polenta and Port Wine Pepper SauceRemove the outer green leaves from the savoy cabbage head, quarter it and cut out the stalk. Cut the cabbage...
Vegetable Stew with Almond PestoNote: There are many varieties of pesto. But all pesto variations have one thing in common: they must be made...
Cooked Brisket with Rocket Pesto and Spring VegetablesA delicious recipe for the asparagus season: Preparation time circa 55 min: Halve the onion with the peel...
Liver Escalope in Cream SauceFor the liver cutlets, dip the liver in flour on one side and fry in hot butter. Remove the liver and fry the...