John Myers
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Rabbit with Rosemary in Roman Pot
The perfect rabbit with rosemary in roman pot recipe with a picture and simple step-by-step instructions.
- 1,5 kg Rabbits
- 2 piece Rosemary sprigs
- 2 piece Sprigs of thyme
- 250 g Bacon cubes
- 2 tsp Hot paprika powder
- 2 tsp Sweet paprika powder
- Salt
- Pepper
- 250 g Butter
- 2 piece Vegetable onions
- 5 piece Shallots
- 1,5 kg Waxy potatoes
- 1 kg Brussels sprouts fresh
- 1 liter Broth
For the rabbit
- Cut the rabbit into even pieces. Wash the meat and pat dry. Season with hot and mild paprika powder, rub in well with your hands. Salt and pepper well. Distribute the rabbit pieces in the Roman pot that has been well watered beforehand.
- Roughly chop the onions and add them raw to the meat with the unroasted bacon cubes. Brush the rabbit with plenty of butter. Make small bouquets of the herbs and also place them in the Roman pot. Put the lid on and bake in the oven at 200 degrees for 3 hours.
For the fried potatoes
- Boil and peel the potatoes. Finely dice the shallots and fry in butter. Cut the potatoes into pieces, add to the shallots and fry them too. Carefully turn the fried potatoes so that they don’t disintegrate completely.
For the Brussels sprouts
- Clean the Brussels sprouts and cook in vegetable stock for 15 minutes. Then drain the Brussels sprouts, return them to the hot saucepan and toss in butter.
Serve
- The rabbit is done after a good 3 hours. Remove the herbs and serve with potatoes and Brussels sprouts.
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