Servings: 2
Calories: 550kcal
Ingredients
Rabbit
- 500 g rabbit backs with bones 2 pieces
- 1 tsp ground thyme
- 1 tsp ground rosemary
- 1 tsp soup base vegeta
- 1 tsp ground garlic
- 200 ml dry wine I used Chardonnay
- 100 ml tomatoes passata
- 1 fresh rosemary twig cut in 2 pieces
Side-dish
- 1 sweet potato
- 3 white potatoes
- 5 purple potatoes
- 1 tbsp soup base vegeta
- 1 tsp ground rosemary
Instructions
Rabbit preparation
- Mix the spices together in a bowl.
- Wash the rabbit backs thoroughly then use a kitchen towel to dry them up.
- Rub the rabbit backs with the spices mix and place them in a narrow baking tin.
- Pour the wine into the baking tin (not directly on the meat) and pour the tomatoes passata over the rabbit backs. Add the rosemary twig on top of the rabbit.
- Put the tin in the oven and cook for 45 minutes at 180C. From time to time, open the oven and pour some of the sauce in the tin over the meat using a spoon.
Potatoes side dish
- Peel and cut the potatoes in chunks. I played a little and cut the purple potatoes lengthwise in quarters, the white potatoes in large dices and the sweet potatoes in sliced quarters. The important thing here is to have them in roughly in the same width so they cook evenly.
- Prepare a baking tin with baking paper. Toss the potatoes inside and sprinkle the soup base powder over them.
- Bake for 1.5 hrs at 180C.
Serving
- Split the potatoes on two serving plates, add the rabbit meat and pour the formed sauce over the rabbit. Serve while the potatoes are still warm. If needed, reheat the rabbit in the microwave for 2 minutes.
Notes
Due to the fact that I placed the rabbit in a narrow tin, I was able to cook both the rabbit and the potatoes together in the oven. Of course, the rabbit was there only for 45mins, but still, it wasn't an extra 45mins before/after the potatoes, it was in the meantime.