Thyme-braised rabbit with potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rabbit estimated edible meat; buy 1.2 kg bone-in 800 g
- Potato peeled 500 g
- Garlic 7 cloves 21 g
- Brandy 50 ml 50 g
- White wine 350 ml 350 g
- Extra virgin olive oil 30 g braise and 30 g potatoes 60 g
- Thyme dried 2 g
- Bay leaf 2 leaves 0.4 g
- Black pepper 0.4 g
- Parsley 5 g
- Salt to taste 3 g
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Method
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Season the rabbit and brown in a casserole with 30 g oil for 10 minutes. Add three crushed garlic cloves and cook for 2 minutes more without scorching.
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Pound the remaining four peeled garlic cloves with the thyme, pepper and half the parsley. Add this paste and the bay leaves to the rabbit. Pour in the brandy and boil uncovered for 2 minutes, without flambéing. Add the white wine and partially cover.
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Braise gently for 35–40 minutes, turning halfway, until the rabbit is tender. Check for 70°C for 2 minutes in the meat without touching bone. Meanwhile, cut the potatoes into 1 cm cubes and cook in the remaining 30 g oil in a frying pan for 20–25 minutes, turning until golden and tender.
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Remove the bay leaves. If necessary, lift out the rabbit and reduce the sauce uncovered for a few minutes. Return the meat, add the potatoes and toss for one minute. Adjust the salt and serve with the remaining parsley.
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