Braised Rabbit with Root Vegetables

Tender rabbit simmered in a savory broth with aromatic herbs and root vegetables, creating a hearty and comforting main dish.

Steps

1. Season the rabbit leg with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat and brown the rabbit leg on all sides.
3. Add chopped onion, carrot, celery, and garlic to the skillet and sauté until vegetables are softened.
4. Pour in chicken broth and red wine, add bay leaf and thyme.
5. Cover and simmer on low heat for about 1 hour or until the rabbit is tender.
6. Serve hot with the vegetables and broth.

• 1 rabbit leg, 1/2 onion, 1 carrot, 1 celery stalk, 2 garlic cloves, 1 cup chicken broth, 1/2 cup red wine, 1 bay leaf, 1 sprig of thyme, salt, pepper, olive oil