Rabbit in Provencal style
4 servings
120 minutes
Provençal rabbit is an exquisite French dish infused with the aroma of Provence herbs. This culinary creation embodies the spirit of the Mediterranean, where tarragon, rosemary, and Provençal herbs give the meat unique tenderness and fragrance. Rabbit roasted in white wine gains softness and a subtle flavor that harmonizes with a spicy note of chili pepper. The dish pairs perfectly with a glass of white wine and fresh baguette. Historically, such recipes emerged in Provençal cuisine due to the availability of fresh herbs and the tradition of slow-roasting meat. Provençal rabbit is a celebration of flavor that conveys the atmosphere of French villages and cozy family dinners.
1
Add salt, chili pepper (spice), and Provencal herbs to the meat. Mix everything well. Add a tablespoon of oil evenly.
- Salt: 10 g
- Chili pepper: 4 g
- Herbes de Provence: 10 g
- Olive oil: 15 ml
2
Place the meat in a dish and add small sprigs of tarragon, or you can separate them into leaves and place between each piece. Put sprigs of rosemary on top of the dish.
- Tarragon leaves: 3 stems
- Rosemary: 4 sprigs
3
Place the dish in the preheated oven at 180 degrees.
4
Add 60 ml of dry white wine 30 minutes before cooking is finished.
- White wine: 100 ml
5
The dish will be ready in 2 hours.
