Beef & Game
Aromatic Herb Rabbit with White Wine
Rabbit roasted in dry white wine with fresh thyme and rosemary, basted with its own juices as it cooks. Slow roasting at a lower temperature keeps the meat wonderfully tender and juicy. The pan juices are thickened with flour and served with bread dumplings or boiled potatoes.
Prep: 2 h
Cook: 1 h 30 min
Servings: 4
Energy: 140 kcal per serving
Method
01.
Clean the rabbit meat, wash it and pat it dry.…
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