Roasted rabbit with peas and new potatoes
Ingredients
Instructions
- 1 farm rabbit (not too big and cut into pieces)
- 2 Onions
- 800 g New potatoes
- Herbs from the garden (or dried) of your choice and/or in combination: savory, thyme, wild thyme, rosemary, oregano…
- 3 bay leaves
- 3 garlic cloves
- 400 g Shelled peas (fresh or frozen)
- 4 tbsp olive oil
- Salt
- Ground pepper
- Rinse the rabbit pieces thoroughly to remove any small bone shards, then pat them dry with a kitchen towel.
- If you see bits of fat – it all depends on the rabbits but in general, if they are very young there aren't any – don't hesitate to remove them as they would add nothing to the dish and would unnecessarily weigh down the sauce.
- Peel the onions and cut them into cubes, then brown them in the oil (preferably use a wok or a cast iron casserole, this will allow you to brown the juices in a very appetizing way, but without excess oil .)
- Add the pieces of rabbit, and brown over fairly high heat on all sides, watching carefully so that the bottom does not catch.
- Remove the rabbit pieces from the wok or casserole, then repeat the operation with the potatoes.
- When they are nicely browned, put the rabbit pieces back, add a glass of water, all the herbs and the garlic, salt, mix, put a lid on and simmer for about 25 to 30 minutes until the rabbit and the potatoes are tender.
- Ten minutes before the end of cooking, add the peas and pepper.
Roasted rabbit with peas and new potatoes
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