Roasted rabbit Claudia

Roasted rabbit Claudia
ingredients:
1 rabbit from two to three pounds

seasoning :
2 % by weight of refined salt beef1 bunch oregano1 cup white or black beer
Garnish :
1 dish cooked broccoli bouquetsCooked 2 medium carrots , thinly sliced½ pound of cooked potatoes ball shell, then peel1 asparagus glass retains drained , then washed inrunning water.1 cup ( tea) of pitted black olives , chopped tomiddle
How to Prepare :
Wash the rabbit , cut into pieces , then season with salt , oregano and beer .Place the seasoned rabbit in a terrine , take the fridgefor 4 hours.Take the rabbit out of the refrigerator , put in a form lined with aluminum foil , with spices .
Cover with aluminum foil , leaving a gap for not stickingin rabbit meat .
Bake for 40 minutes in the preheated moderate oven , 180 ° C before removing from the oven , remove the foil leaving blush.
Serve the cooked vegetables separate , passed lightly in butter with a pinch of salt .Came with a salad of watercress with onion into rings