Rabbit with rosemary in white wine
Description
The recipe won't take much time. If you want to know, serve hot.
Instructions
- 1
Step 1
For this recipe, you will need a young rabbit carcass. If it was frozen, place it in the refrigerator one day before cooking so it thaws as naturally and slowly as possible.
- 2
Step 2
Wash the rabbit carcass and dry it, then clean off any excess membranes and tendons. Cut the carcass into pieces. Strip the leaves from the thyme and rosemary and rub them into the meat. Also season the rabbit with marjoram and salt, adding pressed garlic. Place the meat in a bowl, pour a glass of wine over it, and let it marinate in the refrigerator for three hours.
- 3
Step 3
After the rabbit meat has marinated, place it into a heat-resistant baking dish greased with odorless refined oil. Add the remaining sprigs of rosemary and whole cumin seeds. Wash the potatoes, peel them, and cut into cubes. Place them with the rabbit.
- 4
Step 4
Preheat the oven to 190 degrees. Cover the rabbit with foil and bake for 40 minutes. Then increase the temperature to 220 degrees and bake for another 20 minutes without foil until a golden crust forms.