For this rabbit thigh, I wanted to cover it with a sweet sauce that pairs very well with heritage carrots.
Brown the rabbit thighs in a little oil for 5 minutes.
Place them in an oven-safe dish with the unpeeled garlic cloves, a mixture of 2 tablespoons of balsamic vinegar, 2 tablespoons of brown sugar, and 1 tablespoon of soy sauce.
Bake in the oven at 180° for 20 minutes.
Peel the carrots and cut them into cubes. Cook them in salted boiling water for 5 minutes, then drain. Cut the cherry tomatoes in half.
In a little olive oil, quickly sauté the cherry tomatoes.
When the rabbit is cooked, collect all the cooking juices, add 2 tablespoons of vinegar and 1 tablespoon of soy sauce. Let it reduce to achieve a syrupy sauce.
On each plate, arrange the carrots next to the rabbit leg, with the cherry tomatoes beside them.
To finish, pour the sauce over the meat and garnish with a few leaves.
0 servings
4
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