Rabbit with honey and vegetables is a flavorful dish with a delicate taste. The rabbit meat, slowly cooked with butter and wine vinegar, pairs perfectly with fresh vegetables like carrots, turnips, peas, and green beans. The sweet touch of honey and the aroma of tarragon complete this delicious preparation. Ideal for a special dinner or a family lunch.
In a pan, heat the butter with the honey and brown the rabbit cut into pieces
When they have taken color, salt and pepper them, remove and keep warm
Deglaze the cooking base by pouring in the vinegar and let it evaporate over low heat
Meanwhile, boil the vegetables separately for 5 minutes
Place the rabbit back in the pan, add the vegetables and a bit of chopped tarragon
Cover and place the dish in a preheated oven at 200 degrees for about three-quarters of an hour
Accompanying wines: Oltrepò Pavese Buttafuoco DOC, Aprilia Merlot DOC, Melissa Rosso DOC
Pan
Knife
Wooden spoon
Store in the refrigerator for up to 2 days in an airtight container
Main meat dishes
Italia
| Energy (kcal) | 104.59 |
| Carbohydrates (g) | 2.52 |
| of which Sugars (g) | 2.22 |
| Fat (g) | 4.99 |
| of which Saturates (g) | 2.45 |
| Protein (g) | 12.02 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.06 |
