Roast Rabbit with Vegetables
·Prepare the rabbit
Wash the rabbit and pat it dry. Season with salt and pepper on all sides, including the inside.
Prepare the vegetables
Peel the carrots. Cut larger pieces lengthwise into quarters; smaller ones can be left whole. Cut the leek into quarters as well, using both the white and green parts. Peel the onion and cut it into eighths. Place all the vegetables in the roasting pan and season lightly with salt and pepper.
Into the roasting pan
Place the rabbit on top of the vegetables. Peel the garlic cloves and slice them, then scatter the slices 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 and check on it.
Finish with cream
Once the meat is tender, pour in the cream and roast for another fifteen minutes at a higher temperature – 180°C. Uncover and spoon the creamy pan juices over the rabbit. Roast for a final five minutes uncovered.