John Myers
Roast Rabbit According to Grandma’s Recipe
The perfect roast rabbit according to grandma’s recipe recipe with a picture and simple step-by-step instructions.
- 1,5 Kg Rabbits
- 1 Clove of garlic
- 1 Stalk Rosemary fresh
- 2 Bay leaves
- Salt, pepper as needed
- 8 Piece Potatoes
- 1 Can Mixed vegetables or red cabbage
- 1 tsp Food starch
- 1 glass Dry red wine
- 1 tsp Margarine
- 0,5 Onion
- Divide the ready-to-cook rabbit into portions, season with salt and pepper. Put the margarine in a roasting pan and fry the portion pieces on all sides, add the onion and sauté until translucent, deglaze with red wine, add the herbs and place in the oven at 180 degrees for about 1 hour. Cook, pour over the gravy from time to time. Cook the potatoes in salt water until cooked. Take the rabbit out of the tube, keep the meat warm and pour the gravy through a sieve, thicken with potato starch and season to taste. Arrange the vegetables, meat and potatoes on a plate – done -.
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