
Rabbit with stuffed onions and apples
April 13th, 2019 | main dishes
A festive dish, made for the family party at Easter! The rabbit legs stay in the oven for three hours at low temperature – enough time to prepare the stuffed onions and bring the banquet to the table. Slow Food, so to speak.
Due to the long, gentle cooking time, the rabbit is super-tender and juicy, the stuffed onions taste delicious and are a real eye-catcher. The stewed apples and a velvety-spicy sauce complete a perfect festive meal. Your guests will be thrilled!
For the stuffed onions, I recommend using Roscoff onions if you can get them. Ask your greengrocer if he can get them at the wholesale market. It is a particularly aromatic and fine onion from Brittany and filled a fantastic side dish, really something very special. You can read more about the Roscoff onion and its history here.
Rabbit with stuffed onions and apples
(4 portions – Preheat the oven to 120° C – Caution: cooking time is 3 hours!)
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