Tender rabbit spine in rosemary red wine sauce
Yesterday there were delicious rabbit backs. I cook rabbits relatively seldom, years ago I also had one that got harder and harder when roasting. Yesterday it was perfect, I treated it like pork tenderloin, it worked out great.
You need for 2 people
1 rabbit back with the two fillets, with a big appetite also 2
Butter and oil
the red wine that you also drink for dinner, 1 glass
2 cloves of garlic
1 big onion
1 bay leaf
1 bunch of fresh rosemary
1 small potty of crème fraîche
salt and pepper
2 hours before preparation, I put rosemary, chopped onion, bay leaf, 1 cup of olive oil, salt, pepper, the garlic cloves and the back of the rabbit in a zipper bag (to freeze). The smaller the bag, the better the seasoned oil covers the meat.
Then let a pan get hot, remove the meat from the oil and sauté around. Now the backs are placed in an ovenproof form. You fish Knofi, onion, laurel and rosemary from the bag, put everything in the pan. Simmer for 2 minutes in a little butter. The glass of red wine is stirred in, the crème fraîche comes in, stir and lightly boil. Salt and pepper a bit more.
This sauce is poured over the back of the rabbit, covered with aluminum foil and cooked in the oven at 200 degrees for about 45 minutes. Check it out after 30 minutes, sometimes that's enough. Press your finger on the meat, if it feels like your thumb ball, then it is even.
We had a version of my bread and vegetable casserole, which you can find at TheFruitAndFlowerBasket. Only without the pork mentioned in the recipe.
