Rabbit braised with carrots and onions in wine and spicy herbs

4 servings
1 hour 30 min

A rabbit with this recipe can be cooked in two ways or simmered immediately on the stove or baked in the oven. It is best to simmer in a cossack or in a thick-walled saucepan, since I do not have a cossack, I decided to just bake a rabbit in the oven. So let's get started. We take our rabbit (I took half the carcass), cut into pieces, carefully wash the meat and dry it, salt, pepper to taste (I add salt and pepper immediately while frying the meat).

In the pan, heat the butter with vegetable (so the butter will not burn), add one clove of garlic (it does not need to be peeled, but simply crushed, it will serve as a fragrance for us). Garlic needs to be made sure it doesn't start burning if it gets very brown, just pull it out of the pan.

We send our meat to the pan, fry until golden brown, first on one side.

Then turn over and fry with another.

Add our small onions, carrots cut into large bars, a second garlic clove and spicy herbs to the pan after meat (if there is little oil in the pan, you can add a piece of butter).

We fry all a few minutes over a medium heat.

We send the fried meat to a baking dish (if you bake everything in the oven). We lay out the fried vegetables on top (if you simmer everything in the cossack, then do not put the meat, but just add onions and everything else to it, warm everything together and add wine and simmer until tender on a small fire).

Pour our rabbit with vegetables with wine (the wine should half cover the rabbit, if it is not enough, then add a little water). Cover the form (or like me, close tightly with foil) and send it to the oven to simmer - bake at 200 C, until tender (focus on meat). The dish is done! Now you know how to bake a rabbit with carrots and onions.