Stuff and tie the rabbit with herbs and garlic, season with salt and season with pepper. Place in a roasting tin and pour olive oil over it. Sprinkle all around with herbs and garlic to taste. Roast for about 90 min, even 2 h. First at 180 degrees Celsius, after about half an hour – or when the rabbit is nice and golden, turn down to 140 degrees Celsius. Pour gravy over the rabbit again and again. The same principle can be used to cook any kind of poultry, such as poulard, roast chicken or duck, even together in the same roasting tin. Half an hour is not necessary, provided that you tirelessly scoop the pieces.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
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