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Cooking
Roast Rabbit with Vegetables
· 4 servings
Prepare the rabbit
Wash and pat the rabbit dry. Season with salt and pepper on all sides, including inside.
Prepare the vegetables
Peel the carrots. Cut larger pieces lengthwise into quarters; smaller ones can be left whole. Cut the leek into quarters too, using both the white and green parts. Peel the onion and cut it into eighths. Put all the vegetables into the roasting pan and season lightly with salt and pepper.
Into the pan
Place the rabbit on top of the vegetables. Peel the garlic cloves and slice them, then scatter them over the vegetables, inside the rabbit, and on top of it. Do the same with the bay leaves. Cover with the lid of the roasting pan and place in an oven preheated to 150°C.
Roasting time
Roast for about an hour and a half, depending on the size of the rabbit. Open the pan occasionally to baste with the juices and check on it.
Finish with cream
Once the meat is tender, pour over the cream and roast for a further fifteen minutes at a higher temperature – 180°C. Uncover and spoon the cream and pan juices over the rabbit. Roast for five more minutes uncovered.