Rabbit with Garlic and Pears

Makes 4 servings:

600 g potatoes


2 sprigs of rosemary

1 rabbit

200 g bacon, one piece

2 scallions

1 bulb of garlic

approx. 50 g butter

100 ml white wine

3 pears


  1. Thoroughly wash the potatoes, cut them into eighths and put them onto a baking dish. Salt and mix them with washed leaves from one sprig of rosemary. Clean the rabbit, carve it up and season with salt. Put it on the baking dish, on top of the potatoes. Add finely chopped bacon, peeled scallions cut to smaller pieces and a crosswise cut bulb of garlic. Put slices of butter on top and pour in wine. Cover with a lid and bake in preheated oven at 180 °C for about 40 minutes.
  2. Wash the pears and cut them into fourths. Add them to the meat and continue baking for another approx. 20 minutes, until tender. When roasting, baste the meat with drippings and add water as needed. Before the baking is done, remove the lid and keep baking until golden. Remove the baking dish from the oven, cover with a lid and let rest for about 10 minutes. Decorate with leftover rosemary.

The preparation time is approx. 90 minutes. 1 serving contains 3195 kJ/763 kcal.