White wine rabbit with honey

Cooked with vegetables in white wine and flavoured with fresh herbs, the tender meat of this "correct" rabbit brings a good mood to the table. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

1.2 kg of rabbit legs

1 bunch of aromatic herbs, such as rosemary, thyme and oregano

2 cloves of garlic

2 tablespoons of fleur de sel

300 g of small onions

400 g of mixed vegetables, for example, carrots and celery

4 tablespoons of peanut oil

2 tablespoons of forest honey

4 dl of white wine, such as chardonnay or white merlot

pepper from the pepper mill

salt

Freind's kitchen recipes, Belgian endive salad.

How to proceed

Preparation:

ca. 20 minutes

Marinade:

ca. 1 hour

Brazing:

ca. 2 hours

Total time:

3 h 50 min

Rinse the rabbit under cold water and dry it with kitchen paper. Chop the aromatic herbs and garlic. Mix both with the fleur de sel. Rub the rabbit pieces with the spice mixture and leave to marinate at room temperature for approx. 1 hour.

Peel the onions and vegetables. Cut the vegetables into cubes. Heat the oil in a saucepan. Remove the herbs from the rabbit and set them aside. Brown the meat on all sides for approx. 5 minutes. Add the onions, the vegetables and the spices set aside and continue cooking briefly. Mix the honey with the wine, heat the mix and pour it over the rabbit. Simmer with the lid on over low heat for approx. 2 ½ hours.

Remove the meat from the sauce. Let the sauce reduce and season with salt and pepper. Put the meat back into the sauce. Serve with polenta or risotto. You may be interested to read healthy yogurt cake recipe/ millefeuille cake with cream.