in France

Rabbit with bacon and rosemary

Spread the love

Ingredients for 4 servings:

  • 1 rabbit
  • 200 g smoked bacon
  • 200 g onion(s), small
  • 2 cloves garlic
  • 200 ml white wine
  • 4 sprig(s) rosemary, small
  • 2 tbsp olive oil
  • salt and pepper
  • Parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

Cut the rabbit into 6 pieces. Heat the oil in a roasting pan. Place the pieces of meat side by side, add the diced bacon and small whole onions. Brown the meat on all sides, turning occasionally. Add the crushed garlic. Season with salt and pepper. Deglaze with white wine, add the rosemary, and simmer over low heat for about 1 hour. Remove the back pieces halfway through cooking and add them back in shortly before the end to warm through. Sprinkle with chopped parsley. This dish can also be prepared using only rabbit legs. Side dish: Roasted potatoes or oven-baked new potatoes go well.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Nut snails

Apple-zucchini jam with mint