Rabbit on Sage Potatoes

Briefly wash the rabbit parts under cold running water so that no bone splinters adhere. Dry thoroughly.

For the marinade, crush 1/3 of the kitchen herbs (leaves and needles) with juniper and pepper in a mortar. Gradually add 2/3 of the oil and half of the wine. Continue stirring until a homogeneous mixture is obtained. Later, coat the rabbit parts with it and let it marinate in the refrigerator for three to four hours with the lid closed.

In the meantime, brush the potatoes with a vegetable brush under running water. Depending on the size, cut in half lengthwise or possibly whole. Remove the outermost garlic bulb. Cut off the stalk and cut into centimeter-wide pieces. Cut the bulb in half horizontally. Preheat the oven to 200 degrees.

Brush a glazed roasting pan or an ovenproof dish with the remaining oil. Spread the potatoes and garlic evenly in it. Season the rabbit pieces with salt and place on top of the potatoes. Pour marinade over them and sprinkle the remaining kitchen herbs. Roast in the middle of the hot oven for thirty minutes.

Next, sprinkle with the remaining wine and aceto balsamico, turn the meat pieces to the other side and roast for another ten to fifteen minutes. Bring to the table hot.

Kitchen practice Cook on the kitchen stove: Drain the rabbit pieces well after marinating. Fry in the remaining oil. Add the potatoes, extinguish with the wine and cook at a low heat.

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