Braised Rabbit Shoulders

Name: Braised Rabbit Shoulders
Total time: 3000 s
Yield: Serves 2 servings
Ingredients: 6 rabbit shoulders; 3/4 cup dry white wine (200 ml); 3/4 cup water (200 ml); 1 teaspoon herbes de Provence; 10 cloves garlic; 1 medium sweet onion (such as Vidalia or similar); 3 1/2 ounces green bell pepper (100 grams)

Antonio-José @Antonio_jose

Barcelona.

Braised Rabbit Shoulders

Antonio-José @Antonio_jose

Saved

Ingredients

50 minutes

Serves 2 servings

6rabbit shoulders
3/4 cupdry white wine (200 ml)
3/4 cupwater (200 ml)
1 teaspoonherbes de Provence
10 clovesgarlic
1medium sweet onion (such as Vidalia or similar)
3 1/2 ouncesgreen bell pepper (100 grams)

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Steps

50 minutes

1

Slice the onion and green bell pepper into thin strips. Sauté them over low heat for about 30 minutes, then set aside.
2

Slice half of the garlic cloves and leave the other half whole. Brown the whole garlic cloves in a pan. Meanwhile, season the rabbit shoulders with salt and pepper.
3

Remove the garlic cloves and brown the rabbit shoulders in the same pan. Once browned, add the sliced garlic. Cook over medium heat to let the alcohol evaporate, then add the sautéed vegetables and garlic. Cook for about 1 minute.
4

Pour in the wine.
5

Add the herbes de Provence, then the water. When it comes to a boil, adjust the salt if needed, cover, and simmer over medium heat for 20 to 30 minutes.
6

Serve with diced potatoes (optional).
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