Rabbit with apples and rosemary and potatoes

Ingredients

For 1 serving

• Rabbit160 g
• Apple1
• Rosemaryto taste
• Onion40 g
• Vegetable broth150 ml
• Potatoes150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – January

Method

1. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper; peel and chop the onion. Heat half the oil in a casserole over medium-high heat and brown the rabbit with the onion and rosemary for 8 minutes, until golden.
2. Pour in the vegetable stock, cover and cook over low heat for 30 minutes.
3. Meanwhile preheat a conventional oven to 200 °C; peel the potatoes, cut them into roughly 2 cm cubes, toss them in a baking dish with the remaining oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
4. Wash and core the apple and cut it into 8 wedges; add it to the rabbit and cook uncovered for another 10 minutes, until the apple is soft but whole and the liquid has reduced.
5. Serve the rabbit with the apples, the pan juices and the potatoes.