Roast Rabbit with Black Forest Ham and Potatoes
Portioned rabbit roasted in a baking dish with garlic, leek, potatoes and cherry tomatoes. Everything is moistened with white wine and vegetable stock and topped with strips of Black Forest ham. An aromatic, hearty lunch that the whole family will enjoy.
Prep: 1 h 45 min
Servings: 4
Energy: 176 kcal per serving
Method
01.
Cut the cleaned and washed rabbit into smaller pieces and place them in a baking dish, season with salt and pepper. Pour over the olive oil and sprinkle with chopped fresh rosemary. Slice the cleaned garlic, cut the washed leek into larger pieces and the washed unpeeled potatoes into quarters. Add everything to the rabbit in the baking dish together with the whole cherry tomatoes and season lightly with salt and pepper once more. Top with the Black Forest ham cut into larger strips. Pour in the white wine and the warm stock, drizzle lightly with olive oil and cover with foil (or the lid of the baking dish). Bake in a preheated oven at 180 °C for about 1.5 hours. Halfway through the baking, remove the foil (or the lid) and let the rabbit roast until golden brown.
02.
Before serving, sprinkle the rabbit with chopped parsley.
