Roast rabbit with green garlic

Name: Roast rabbit with green garlic
Ingredients: 1/2 rabbit (about 700 g); 1500 ml water for boiling; 7-8 stalks green garlic; 4-5 tablespoons tomato paste; 50 ml oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 700 ml water for the oven and adding later; 15 g fresh parsley

Meat - Roast rabbit with green garlic by Cecilia O. - Recipia

Roast rabbit with green garlic is served hot as a main course, with the sauce from the pot. The meat is briefly boiled first, then roasted for 60 minutes with tomato paste and green garlic, until browned and easy to pull off the bone. I spoon the sauce over the pieces as I plate them. Preparation: 20 minutes. Cooking: 65 minutes. Resting: 0 minutes. Total time: 85 minutes. Servings: 3. Approximately 380 kcal and 33 g protein per serving.

Ingredients

1/2 rabbit (about 700 g)
1500 ml water for boiling
7-8 stalks green garlic
4-5 tablespoons tomato paste
50 ml oil
1 teaspoon salt
1/2 teaspoon ground pepper
700 ml water for the oven and adding later
15 g fresh parsley

Preparation

1. Pat the rabbit dry with paper towels. Put it in 1500 ml boiling water and boil for 5 minutes, then drain. 2. Put the meat in an ovenproof pot. Add the chopped green garlic, tomato paste, 50 ml oil, 1 teaspoon salt, 1/2 teaspoon pepper and 600 ml water. Set aside 100 ml water to add later. 3. Put the pot in an oven preheated to 180°C for 60 minutes. Turn the pieces from time to time so they brown on all sides. If the liquid reduces too much, add some of the 100 ml you set aside. The meat should be tender and browned. 4. Finely chop the parsley, sprinkle it over the meat at the end and serve.

Notes

I serve the meat alongside polenta and pour the sauce over the pieces. I used homemade tomato paste; if yours is saltier, start with less salt and adjust the sauce at the end. When green garlic isn't available, you can replace it with 3 garlic cloves and 2 spring onions, finely chopped. Ask for the rabbit to be cut into portions at the joints; if you cut it at home, separate the pieces along the bone. An older rabbit may need more time in the oven, and the sauce should stay liquid throughout cooking. The thickest pieces, usually the ones from the back, may need more time than the smaller ones; check them separately. Turning the pieces is the part I don't rush, I turn them one by one so they brown. Store leftovers in a sealed container in the fridge for up to 3 days.