60+ Min
201-500 Kcal
1 1 Rabbit
300 300 ml. White dry wine
200 200 ml. Oil
30 30 gr. Rosemary
2 2 Red onion
1/2 1/2 Celeriac
2 2 Zucchini
2 2 Pepper
30 30 gr. Ginger
6 6 Tomato cherries
1 1 Pomegranate
1 1 Orange
35 35 gr. Coriander
step 1
Wash the rabbit well and cut into slices of the desired sizes. Place the rabbit in a deep-frying pan, add the chopped onion and rosemary. Peel ginger and celeriac and cut into small cubes and add to the pan. Wash the coriander thoroughly, add to the pot, then add wine and 3 minutes later put aside into a deep plate. Cut orange in rings and add to the rabbit (remove the coriander) and place in the oven at 180 degrees for 20 minutes.
step 2
Take the rabbit out of the oven. Put aside slices of meat and oranges. Pour the juice out and save for garnish. Cut well-washed vegetables into large cubes, and cut zucchini into thin rings. Heat the oil on a high heat for 7 minutes, add the sauce. Sprinkle with salt.

How To Serve

Decorate with pomegranates and enjoy!