John Myers
Roast Rabbit with Carrot Vegetables
The perfect roast rabbit with carrot vegetables recipe with a picture and simple step-by-step instructions.
- 1,4 kg Rabbits
- 0,5 kg Soup vegetables
- 150 ml Water
- 50 g Butter
- 0,5 a cup Sour cream
- Salt and pepper
- Clean the rabbit and remove excess fat. Wash off with cold water and pat dry.
- Rub with salt and pepper and fry in a saucepan. Take out the parts and extinguish with the water.
- Clean the soup greens and cut into large cubes. Spread in a baking dish.
- Place the seared rabbit on the bed of vegetables and put flakes of butter on top.
- Fry in the oven at 200 ° C and top / bottom heat for 40 minutes. Pour the water from the roasting pan into the tin. Use a pastry brush to loosen the roast set at the edges and bottom. Now the color comes into play 🙂
- After 30 minutes, remove the rabbit parts from the mold and keep them warm. Catch the rest of the roasting contents in a saucepan and remove everything seared from the baking dish again with the pastry brush.
- We pureed the vegetables. Mix in half a cup of sour cream and bring to the boil briefly.
carrots
- Peel the carrots and cut into slices. Season with salt and fry in a saucepan. After 10 min add 125 ml water and simmer. Season to taste with 1 tablespoon of sugar and mix with 1 tablespoon of parsley.
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