Rabbit Provencal


Rating: 1.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 6.0 (servings)

Ingredients:















Instructions:

Sauté the garlic in the warm olive oil until soft. Chop the parsley. Add with the rabbit and roast gently for fifteen minutes, turning. Extinguish with wine. Add kitchen herbs and season.

Cover and stew at low temperature.

Crush the nuts with the baguette slices in a mortar. Sprinkle over the rabbit and steam for thirty to forty min with the lid closed.

Tip: You can also steam the rabbit in the stove at 175 °C with the lid closed.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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