John Myers
Contents
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Ingredients
Rabbits:
- 1 Rabbit ready to cook fresh
- 1 Olive oil
- 3 Garlic cloves grated with salt
- 1 tbsp Dried tarragon
- 1 tbsp Sage dried
- 0,5 tsp Ground cardamom
- 1 Cinnamon bark
- 1 Bay leaf
- 0,5 tsp Dried lavender flowers
- 1 tsp Sweet paprika
- 0,25 tsp Hot pepper
- 2 strips Lemon peel
- Pepper
Fennel:
- 4 Fennel bulbs
- 1 tsp Fennel seeds
- 1 tbsp Brown butter
- 100 ml Vegetable broth
- 1 tsp Cafe de Paris spice
- Salt pepper
Instructions
Prepare the marinade:
- Mix olive oil, garlic, tarragon, sage, cardomam, cinnamon bark, lavender flowers, sweet and hot paprika, lemon peel and pepper. Brush the rabbit parts with it and leave to marinate for several hours.
Roast rabbit:
- Fry marinated rabbit at 80 ° for 3 hours
Fennel:
- Cut the fennel into slices and blanch for approx. 3 minutes
- Heat the brown butter, toast the fennel seeds. Add the blanched fennel and pour approx. 100 ml vegetable stock. Season with Cafe de Paris spices, salt and pepper. The vegetables are ready in about 8 minutes.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 14.3gProtein: 6.2gFat: 16.6g
