Tender rabbit balsamic (Print Version)

# Ingredients:

→ Key Ingredients

01 - A whole rabbit

02 - 1 liter of white wine

03 - 5 cl of balsamic vinegar

04 - 150g of unsalted butter

→ Seasonings and Herbs

05 - 4 big sprigs of rosemary

06 - Fleur de sel

07 - Pepper

08 - 4 cloves of garlic

09 - 4 shallots

# Instructions:

01 - Turn your oven on and set it to 180°C. Cut the rabbit into pieces and put the liver and kidneys in the fridge to keep them fresh.

02 - Peel the garlic cloves and strip the rosemary leaves off the stems. Toss these into a blender and chop them up. Sprinkle in some fleur de sel and pepper to season.

03 - Rub the rabbit pieces with the herb mixture. Lay them out in a baking dish, then pour the wine and vinegar over the top. Scatter chunks of butter across the dish.

04 - Bake the rabbit on the oven’s lower rack for 3 hours. Flip the pieces every 45 minutes and baste them while cooking. Halfway through, toss in the unpeeled shallots. Add the liver and kidneys about 45 minutes before the dish is done.

# Notes:

01 - This dish is inspired by Julie Andrieu.

02 - Cooking it slow gives you super tender meat.

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