Country-style rabbit with roast potatoes

Type of recipe: Main courses

Preparation method:

Cut the rabbit into pieces and season with the salt, oil, rosemary, garlic and sage. Place in a bowl and leave to rest for a few hours. Put the rabbit in a baking tin and place in an oven pre-heated to 160°C. After about 15 minutes, pour a little wine over the rabbit and turn it over. Repeat this a few times, from time to time adding stock if necessary to stop the meat drying. Overall cooking time should be about 1 hour. Peel the potatoes and cut into wedges, season with salt, garlic, rosemary and sage and cook in the oven at 170°C for about 1 hour. Serve the rabbit with the potatoes.

Preparation method:

Cut the rabbit into pieces and season with the salt, oil, rosemary, garlic and sage. Place in a bowl and leave to rest for a few hours. Put the rabbit in a baking tin and place in an oven pre-heated to 160°C. After about 15 minutes, pour a little wine over the rabbit and turn it over. Repeat this a few times, from time to time adding stock if necessary to stop the meat drying. Overall cooking time should be about 1 hour. Peel the potatoes and cut into wedges, season with salt, garlic, rosemary and sage and cook in the oven at 170°C for about 1 hour. Serve the rabbit with the potatoes.