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Roasted Rabbit with Wine and Aromatic Herbs

Sergei AnchevSergei Anchev
Novice
573354
Nadia Galinova
Translated by
Nadia Galinova
Roasted Rabbit with Wine and Aromatic Herbs
Image: Sergei Anchev
18/03/2022
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Preparation
20 min.
Cooking
260 min.
Тotal
280 min.
Servings
6
"We dont need to read below to decide to cook this recipe today - the oven-roasted rabbit with aromatic herbs and wine speaks for itself"

Ingredients

  • rabbit - 1 pc.
  • smoked pork - 9 oz (250 g) bacon or breast
  • rice - 1/2 cup
  • broth - 2 cups (chicken or beef)
  • vegetable fat - 4 tbsp.
  • dried white wine - 1 cup
  • lemons - 1 pc.
  • apples - 1 pc.
  • onion - 1 onion
  • red peppers - 1 pc.
  • celery - 2 large stalks
  • rosemary - a sprig
  • mint - 1 stalk
  • lovage - 1 stalk
  • ground black pepper - 1 tsp.
  • paprika - 1 tsp.
  • salt
measures

How to cook

The rabbit is salted inside and out and rubbed with 2 tbsp. of fat, paprika and the juice of half a lemon.

In the remaining fat, stew the chopped smoked meat, apple, onion, pepper and celery. Add the rice, broth, lemon juice and black pepper. Leave it to simmer, until the rice fully absorbs it.

Fill the rabbit with the stuffing and sew it well. Place it in a suitable baking pan, add the wine, rosemary, mint and lovage.

Wrap it tightly with aluminum foil. Roast it in a preheated oven at 280°F (140°C) for 4 hours.

Remove the foil and roast it for another 15-20 minutes at 390°F (200°C), by pouring it with the sauce. This is a wonderful roasted rabbit!

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