Tender Rabbit with Balsamic (Print Version)

# Ingredients:

→ Main Ingredients

01 - A whole rabbit

02 - 150 grams of unsalted butter

03 - 1 liter of white wine

04 - 50 milliliters of balsamic vinegar

→ Herbs and Seasonings

05 - 4 garlic cloves

06 - 4 large rosemary sprigs

07 - 4 shallots

08 - Sea salt

09 - Ground pepper

# Instructions:

01 - Get your oven to 180°C. Cut up the rabbit into smaller sections, and keep the kidneys and liver cool in the fridge.

02 - Peel the garlic and strip the rosemary leaves from their sprigs. Toss them in a blender and chop finely. Add salt and pepper to taste.

03 - Coat the rabbit pieces with the herb mix and set them in a baking dish. Pour the white wine and balsamic vinegar over it, then scatter the butter chunks throughout.

04 - Bake in the bottom rack of your oven for 3 hours. Turn the rabbit pieces every 45 minutes and spoon the juices on top. Halfway through cooking, add the whole shallots with their skins on. About 45 minutes before it’s ready, toss in the liver and kidneys.

# Notes:

01 - This dish is inspired by Julie Andrieu's recipe

02 - Slow cooking makes the meat super tender

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