Rabbit roasted in white wine with tarragon Vegetable Recipes and chive potatoes

Rabbit roasted on root Vegetable Recipes, basted with white wine, seasoned with chopped tarragon, salt and pepper, served with mashed potatoes and Vegetable Recipes from the broth, the buttery taste of the potatoes and the wonderful intense aroma of tarragon are a great match to the dish, which adds a different dimension!

Ingredients:

Range for 4 servings: 1 piece of rabbit 1 pc large onion 2 pcs petrels 2 pcs carrots 2 pcs tarragon sprouts 1/2 pcs smaller celery tubers 2 dcl white wine from Mikulov sub-region freshly ground black pepper salt For potatoes: 1 kg of potatoes 200 g butter food water

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Procedure:

1. Cut the cleaned root Vegetable Recipes into 1×4 cm chips and the onion into strips
2. Place in a baking dish, add the salted and peppered rabbit, cover with wine and sprinkle with chopped tarragon
3. Cover and place in the oven at 160 °C for 35 minutes, uncover, turn the rabbit over and roast for 10 minutes at 180 °C
4. Prepare the potatoes; boil the washed and peeled potatoes in salted water until tender and drain
5. Put the butter in a saucepan and let it slowly reduce over a low heat; the fat will separate from the milk residue
6. Pour the butter into the prepared potatoes, add the chopped chives, season with salt and freshly ground pepper and stir
7. The cooked dish can be served, in any case, we must not forget the Vegetable Recipes, specifically the broth with the power of wine, to which the buttery taste of the potatoes and the wonderful complement of the intense aroma of tarragon, which adds a different dimension to the dish!

Recommendation:

We recommend the Bear Garlic Cream as a soup for this menu, and the Strawberry Mousse with sparkling wine and homemade biscuit for dessert.

Note:

Recipe from article: What to prepare for a festive dinner? Try the unique summer menu from chefs Marcel Ihnacak and Miroslav Vrabel