Oven-roasted farm-raised rabbit

Ingredients

For the rabbit

• 1 fresh farm-raised rabbit (legs breast liver)
• 100 g butter
• 300 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika

For the mash

• 1 kg red potatoes
• 2000 ml water
• 1 teaspoon salt
• 1/2 teaspoon salt
• 1 teaspoon Vegeta
• 45 g butter

Preparation

1. Preheat the oven to 190°C. Portion the rabbit and pat the meat dry with paper towels. 2. Cut 100 g of butter into pieces and put it in a roasting pan. Add the meat, season with 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 teaspoon of sweet paprika. Pour in 300 ml of water, cover the pan with aluminum foil and bake for 40-50 minutes, until the meat starts to become tender. 3. Meanwhile, peel the potatoes, rinse them and cut them into rounds. Put them in a pot with 2000 ml of water and 1 teaspoon of salt. Boil for 20 minutes, until a fork goes in easily, then drain. 4. Remove the foil from the pan and bake the rabbit for another 20-30 minutes, until browned and the meat juices run clear. Meanwhile, season the potatoes with 1/2 teaspoon of salt and 1 teaspoon of Vegeta, add 45 g of butter and beat with a whisk.