Rabbit in White Wine with Vegetables
Rabbit gives this dish plenty of protein and stays tender after slow oven cooking. White wine, garlic, and rosemary deepen the flavor, while the vegetables keep the meat juicy without a heavy sauce. It is a practical family-style hot dish that can be cooked in several portions at once.
Cut the rabbit (1300 g) into serving pieces, pat them dry, then season with salt (to taste) and black pepper (to taste). Slice the leek (300 g), carrot (150 g), tomato (250 g), and half of the cherry tomatoes (180 g), and divide the garlic (24 g) between the frying stage and the baking stage.
Heat the olive oil (25 g) and quickly brown the rabbit pieces until lightly golden. In the same pan, soften the leek, carrot, and part of the garlic, pour in the dry white wine (200 g), and stew for 2-3 minutes until the alcohol begins to cook off.
Spread part of the vegetables in a baking dish, place the rabbit on top, add the tomato, the remaining cherry tomatoes, rosemary (6 g), Italian herbs (2 g), and the rest of the garlic. Cover and bake at 180 C for about 1 hour, then uncover for 10-15 minutes if you want more color, and serve the rabbit with the juices from the dish.
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