Rabbit with garlic

Ingredients for 4 servings:

• 1 ½ kg rabbit, ready to cook, you can also use legs
• 2 tbsp clarified butter
• 150 ml white wine
• 50 ml dry vermouth
• 2 bulbs of garlic
• 1 bunch of parsley
• 2 bay leaves
• 100 ml crème fraîche
• 200 ml cream
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rabbit into roughly equal-sized pieces, season with salt and pepper. Brown in batches in clarified butter. Remove and layer in a roasting pan. Dissolve the pan juices with the white wine and vermouth. Add to the roasting pan. Remove and peel the garlic cloves, but leave them whole. Also add to the roasting pan. Remove the stalks from the parsley and scatter them over the meat along with the bay leaves. Mix the crème fraîche and cream and season with salt and pepper. Pour between the pieces of meat. Cover the roasting pan with a lid or aluminum foil. Braise the rabbit in an oven preheated to 220°C on the lowest rack for 75-90 minutes until tender. Side dishes: Roasted new potatoes in their skins or bread toasted in olive oil, spread with the braised garlic cloves and seasoned with a little salt and pepper.