Winter Flavors: Rabbit with Vegetables and Honey
A delicious stew is truly perfect for winter weather. Try something different than the usual beef and lamb stews. Rabbit is a very tasty alternative that can be used in many ways.
Preheat the oven to 200°C (45°F). In a Creuset pan or covered casserole dish, sear the rabbit pieces over the heat in butter and honey until browned all over. Season with salt and pepper and remove from the dish. Pour the vinegar into the dish, scrape up any browned bits, and keep the dish over the heat until the liquid has evaporated. Return the rabbit to the vegetables and tarragon, add a glass of water or white wine, cover the dish, and place it in the oven. Braise for approximately XNUMX minutes, or until cooked through, and serve.
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For 4 people
- 80 g butter
- 1 tablespoon of honey
- 1 rabbit in pieces (or 4 legs)
- 5 tablespoons white wine vinegar
- 4 carrots
- 4 turnips (or 1 kohlrabi) cut into large pieces
- 100g peas
- 100g green beans
- 2 sprigs fresh tarragon, finely chopped (without stem)
- 1 large glass of water (or white wine)
- salt and pepper