John Myers
Contents
show
Ingredients
potatoes
- 2 kg Potatoes
- 1 Sprig of thyme
- 1 Rosemary sprig
- 1 Sage sprig
- 3 Bay leaves
- 5 Garlic cloves
- 2 Lemons
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Olive oil
Rabbits
- 1,5 kg Rabbit ready to cook
- 2 Garlic cloves
- 4 tbsp Olive oil
- 2 tbsp Butter
- 1 bunch Fresh smooth parsley
- 1 tsp Rosemary
- 3 Sage leaves
- 2 Bay leaves
- 250 ml White wine
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 500 g Tomatoes
- 2 tbsp Pine nuts
Instructions
potatoes
- Peel and cut the potatoes into eighths. Then spread on a deep baking sheet or in a roasting tin. Season well with salt and coarsely ground pepper.
- Strip the herbs from the thick stalks and distribute them with the garlic cloves. Halve the lemons, then cut each half into eighths and also distribute between the potatoes. Then drizzle everything with olive oil and mix well.
- Put the mold in the oven preheated to 200 ° C. Bake the potatoes for about an hour. Turn the potatoes once halfway through.
Rabbits
- Disassemble the rabbit into 8-10 parts, rinse under running water and pat dry thoroughly. Peel the garlic cloves and cut into slices. Then put the oil, butter and herbs in a large saucepan and heat.
- Sauté the rabbit parts vigorously and season with salt, pepper and nutmeg. Pour in the wine, bring to the boil, then reduce the temperature and let it simmer again. Next, peel the tomatoes, remove the stem, roughly chop and add to the rabbit.
- Continue cooking in the closed pot for at least 45 minutes. Sprinkle with parsley and pine nuts to serve. Serve with the potatoes.
Nutrition
Serving: 100gCalories: 112kcalCarbohydrates: 7.5gProtein: 8.5gFat: 4.8g
