Rabbit — 1 piece
Olive oil — 2 tbsp
Dry white wine -150 ml
Thyme (fresh): 5-6 sprigs
Rosemary (green): 2-3 sprigs
Spices, salt, mustard seeds, Bay leaf, dry Provence herbs
The rabbit should be cut into portions weighing about 100 grams. Green thyme washed and cut small leaves from the stems. One or two sprigs of thyme can be left as they are, and use them to decorate dishes. Use rosemary in the form of branches.
Pieces of rabbit meat, wash and put in a deep ceramic or glass dish. Sprinkle the meat with the thyme leaves.
Add one incomplete teaspoon of mustard seeds and a mixture of dried Provence herbs. Salt is not necessary. Add 3-4 leaves of Laurel. Stir the meat so that the spices are evenly distributed.
Pour the meat a dry white wine. Put the dishes with the rabbit in the fridge for 1-1.5 hours. The objective of pickle is to make the meat juicy.
After the pickle rabbit meat is removed from marinade and dry with a dry cloth. Optionally a little salt. Lubricate the pieces of rabbit meat in small amount of olive oil. Fold the prepared pieces of rabbit in ceramic or glass odds for baking, put 1-2 sprigs of fresh rosemary and remaining marinade in the thyme and Bay leaf.
Pour meat 3-5 tbsp of the marinade and cover the baking dish with foil. Put the rabbit in a preheated 220 degree oven. Rabbit meat under the foil from the boiling moment of liquid is cooked 20 minutes. Then remove foil and continue to cook rabbit for 15 minutes to form a browned crust.