Properly prepared diet rabbit meat in combination with delicious fried potatoes is an excellent solution for a festive table.
Result: 2 servings
Product Preparation: 3 hours
Total cooking time: four hours
Ingredients:
Thigh of a rabbit - 2 units of 250 g;
Sprigs of fresh rosemary - 3 pcs.;
Sunflower oil - 6 tbsp;
Garlic - ¼ st.;
Potato - 500g;
Table wine - 1 tbsp .;
Spices, fragrant herbs, ground pepper and salt - according to your preference.
Prepare the rabbit's hips, rinse them, remove the whitish film and pierce through for better pickling.
Salt and pepper the meat, sprinkle with a pinch of dry savory, basil or oregano, put everything in a glass bowl, put crushed garlic cloves, sprigs of rosemary on top and pour table wine to the top.
Leave the rabbit to marinate in a cool place for three hours.
Peel the potatoes and cut into large slices, salt, pepper, sprinkle with fragrant herbs, mix thoroughly and let it brew for ten minutes.
Then add one tablespoon of sunflower oil and mix again.
Remove the meat from the marinade and dry on a napkin.
On the ceramic baking dish, first place the potatoes in the first layer and lay on top the rabbit's hips, marinade garlic and rosemary.
Pour the contents of the mold with vegetable oil and three tablespoons of marinade.
Place the bake dish in the oven for exactly 15 minutes, then remove the marinade twigs from it and continue the baking process at a temperature of 210 degrees for another thirty minutes.
However, it should be borne in mind that the readiness of potatoes depends entirely on the variety, therefore it is better to play it safe and pre-check it with a knife.
Result: 2 servings
Product Preparation: 3 hours
Total cooking time: four hours
Ingredients:
Thigh of a rabbit - 2 units of 250 g;
Sprigs of fresh rosemary - 3 pcs.;
Sunflower oil - 6 tbsp;
Garlic - ¼ st.;
Potato - 500g;
Table wine - 1 tbsp .;
Spices, fragrant herbs, ground pepper and salt - according to your preference.
Prepare the rabbit's hips, rinse them, remove the whitish film and pierce through for better pickling.
Salt and pepper the meat, sprinkle with a pinch of dry savory, basil or oregano, put everything in a glass bowl, put crushed garlic cloves, sprigs of rosemary on top and pour table wine to the top.
Leave the rabbit to marinate in a cool place for three hours.
Peel the potatoes and cut into large slices, salt, pepper, sprinkle with fragrant herbs, mix thoroughly and let it brew for ten minutes.
Then add one tablespoon of sunflower oil and mix again.
Remove the meat from the marinade and dry on a napkin.
On the ceramic baking dish, first place the potatoes in the first layer and lay on top the rabbit's hips, marinade garlic and rosemary.
Pour the contents of the mold with vegetable oil and three tablespoons of marinade.
Place the bake dish in the oven for exactly 15 minutes, then remove the marinade twigs from it and continue the baking process at a temperature of 210 degrees for another thirty minutes.
However, it should be borne in mind that the readiness of potatoes depends entirely on the variety, therefore it is better to play it safe and pre-check it with a knife.
