Rabbit with honey and vegetables is a tasty dish with a delicate flavor. The slowly cooked rabbit meat with butter and wine vinegar pairs perfectly with fresh vegetables such as carrots, turnips, peas, and green beans. The sweet touch of honey and the aroma of tarragon complete this delicious dish. Ideal for a special dinner or family lunch.
In a pan, heat the butter with the honey and brown the rabbit cut into pieces
When browned, season with salt and pepper, remove them and keep warm
Deglaze the cooking base by pouring in the vinegar and letting 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
Wine pairing: Oltrepò Pavese Buttafuoco DOC Aprilia Merlot DOC Melissa Rosso DOC
Pan
Knife
Wooden spoon
Store in the refrigerator for a maximum of 2 days in an airtight container
Main courses based on meat
Italy
| 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 |
