Hunter’s Rabbit with Carrot Chips

1/2 whole rabbit
1 chopped onion
2 garlic clove
1 bay leaf
salt & pepper
1 tsp of thyme
red wine (see details)
olive oil
2 carrot
1 tsp rosemary

I dunno how you buy your rabbit at the butcher, but in here we only get it whole! Meaning we need to wash it, and cut it in pieces by ourselves.

How you’re suppose to cut your rabbit for this recipe? Chop the head, the arms and legs one by one, then go chopping along the spinal line in 3 fingers of space pieces. You’ll need a kitchen cleaver and scissors. Keep the liver, heart and kidneys for the recipe too.

This has 2 servings, so if you don’t need more, you can store the other half of the meat in your freezer.

Start by putting the rabbit (cut in pieces) in a container with the chopped onion, the sliced garlic cloves, one bay leaf, salt, pepper and red wine, until the meat is almost topped with it, and let it marinade for 2 hours.

Time passed, in a stew pot add 2 tablespoons of olive oil, let it heat for a bit and put the rabbit pieces inside (without the marinade) only with the bay leaf, and a bit of thyme. Let the meat gain some color, both sides, then add the marinade.

Lid on, medium-heat, stir from time to time, let it cook slowly until the meat feels soft.

While that, cut a carrot in vertical slices, like french fries. Place parchment paper in your oven tray. Preheat 200ºC/400ºF. Put the carrot “chips” on the parchment with 1 tablespoon of olive oil, fine salt and a bit of rosemary.

Let them heat for 15–20 minutes, serve them with the rabbit meat.