Braised rabbit
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, large pan
Ingredients
• 1 rabbit (whole)
• 6 red onions
• 15 triplets (small potatoes)
• 2 cans of cherry tomatoes
• ¼ bunch of coriander
• ¼ bunch chervil
• ¼ bunch rosemary
• 400 ml red wine
• 6 cloves of garlic
• 400 ml sauce stock
• 100 ml olive oil
• Salt pepper
More rabbit recipes can be found in FIRE&FOOD 03/22!
preparation
➊ Peel and halve the onions and garlic, also halve the new potatoes.
➋ Prepare the grill for indirect grilling and set it to 180 °C.
Cut the rabbit’s front legs and legs and press them flat, then season with salt and pepper.
➌ Heat olive oil in a large pan and fry the rabbit on both sides for about 15 minutes. Add onions, garlic, cherry tomatoes and herbs and braise for 10 minutes.
➍ Add red wine and sauce stock and braise for 1 hour at 180 °C. Then add the new potatoes and braise for ½ hour.
Interesting facts: Rabbit meat has a delicate red color, contains little cholesterol, is low in fat and provides our body with unsaturated fatty acids. It is one of the most easily digestible foods and is therefore a good choice even on hot summer days. Gourmets enjoy rabbit legs and backs, braised, stuffed or as a ragout. Delicious dishes that can also be prepared on the grill or in a Dutch oven.
Recipe by Thorsten Eickmann
“I can only recommend everyone to try rabbit meat!”
“Only with good products can the result be good!” is not just a saying for Thorsten Eickmann from the Kochbühne Osnabrück, but a real passion for grilling and cooking. www.koch-buehne.de
Recipe from FIRE&FOOD Magazine 03/2022
