Rabbit baked with vegetables under Beur blanc sauce
As a main course - rabbit baked with vegetables with Ber blanc sauce
Ingredients
| rabbit carcass 1 kg |
| carrots 2 pcs |
| onion 1 pc |
| garlic 1 head |
| potatoes 3 pcs |
| melted butter 100 g |
| white dry wine 50 g |
| vegetable oil 40 g |
| rosemary a pinch |
| salt to taste |
| pepper blend to taste |
| BER BLANC SAUCE: |
| white wine vinegar 3 tbsp. |
| white dry wine 225 g |
| onions 1 onion |
| chilled butter 240 g |
| juice and zest of 1/2 lemon |
| salt to taste |
| white pepper to taste |
Instructions
Step 1
Prepare all the ingredients - cut the rabbit carcass into several large pieces, cut the potatoes into thick slices, cut the carrots into barrels, dice the onions coarsely.
Step 2
Fry a head of garlic cut in half in vegetable oil and transfer to a baking dish.
Step 3
Then in the same oil alternately fry rabbit meat, potatoes, carrots and onions until brown.
Step 4
Put everything in the baking dish, salt, pepper, wine, butter and rosemary.
Step 5
Cover the mold tightly with foil and bake at 180 degrees for an hour and a half.
Step 6
Prepare the Beur Blanc sauce. In a saucepan, mix the wine and vinegar and add the chopped onion. Bring the mixture to a boil, reduce the temperature and evaporate until there are 2-3 tablespoons of liquid left in the saucepan.
Step 7
Then, in small batches, add the butter, stirring with a spatula until you get a tender buttery texture. Add white pepper, salt, lemon zest and juice. Mix well.
Step 8
Serve the rabbit and vegetables with the beurre blanc sauce. Garnish with sprigs of rosemary, if desired.
