Rabbit With Roast Vegetables

Rabbit With Roast Vegetables

ingredients:
1 rabbit two pounds
seasoning:

2% of the weight of the meat or refined salt
2 spoons (soup) of shallow salt
1 bunch oregano
1 cup white or black beer

Garnish:

1 deep well plate full of broccoli cooked in bouquets
Cooked 2 medium carrots, thinly sliced
½ pound of potatoes boiled unpeeled ball, then peel.
1 glass of drained canned asparagus, then washed in running water or drained canned palm heart and washed.
1 cup (tea) of pitted black olives, chopped in half.

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 refrigerator for 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 not to stick to the 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 separately, passed lightly in butter with a pinch of salt.