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Tender dietary rabbit meat with baked potatoes and champignons is a tasty and aromatic dish for a family feast and any celebration. Provencal herbs in cream give it a special piquancy. Before cooking, it is better to soak the rabbit in cold water for 10-12 hours to remove the unpleasant smell. Choose fresh vegetables and mushrooms so that they do not affect the taste of the finished dish.

Step 1

Cut the meat into large pieces.

Step 2

Coarsely chop the carrots. Chop the onion. Finely chop the garlic.

Step 3

Cut each mushroom into 4-8 pieces.

Step 4

Without peeling the potatoes, cut them into large wedges. Finely chop the greens and set aside for now.

Step 5

Pour a little oil into the frying pan and lightly fry the pieces of meat on all sides for literally 2-3 minutes.

Step 6

Mix parsley, salt and Provencal herbs, pour in cream and stir.

Step 7

Place potatoes, rabbit meat and carrots in a baking dish. Sprinkle onions and garlic on top.

Step 8

Place the mushrooms on top and pour in the spiced cream. Cover the dish with foil (shiny side down) and bake in the oven at 180 °C for 50-60 minutes.

Step 9

Check the readiness of the potatoes and meat. You can keep the dish in the oven for another 5-10 minutes without foil. Then put the pieces of rabbit meat with potatoes on a plate and garnish with fresh herbs.