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Cooking
Roast Rabbit with Buttery Vegetables and Spätzle
· 4 servings
Season the rabbit
Wash the rabbit well and pat it thoroughly dry. Season with salt and pepper on all sides, including the inside, and rub with crushed garlic. Adjust the amount depending on how strong your garlic is and to your own taste.
Roast in a roasting pan
Place the rabbit in a roasting pan and add a splash of water. Dot the rabbit with a few pieces of butter, then cover with a lid. A stoneware or cast-iron roasting pan works best.
Roast until the meat is tender
Roast in an oven preheated to 200°C. How long will depend on the size of your rabbit. Ten minutes after putting the pan in the oven, lower the temperature to 150°C. Roast slowly until tender, checking the meat after an hour and a half.
Roasting temperature
Turn the rabbit over, adding a little more water if needed. Continue roasting for another one to two hours, depending on the size of the rabbit. If you're short on time, you can roast at 180°C instead of 150°C, which will shorten the cooking time. Once the meat is tender, remove the lid and increase the heat.
Take out the frozen vegetables
Take the frozen vegetables out of the freezer and let them thaw. Heat a knob of butter in a large pan or pot and sauté the finely chopped onion.
Add herbs and butter
Add all the frozen vegetables. Cook for about ten minutes over medium heat. Season with salt and pepper, and add fresh herbs if you like. Finally, stir in the fresh spinach and heat through for another five minutes. Stir the butter into the hot vegetables.
Warm the spätzle
Warm the spätzle through in a dry pan. You can fry them lightly until crisp if you like. Serve together with the rabbit and vegetables, drizzled with the pan juices from the meat.