Update date: 10 October 2013



  • 1,5 kg rabbit
  • dried herbs (1 teaspoonful of celeriac, 1 teaspoonful of parsley, 1 teaspoonful of thyme, 1 teaspoonful of rosemary)
  • pepper
  • salt
  • vinegar
  • 2 cloves garlic
  • 20 dag butter
  • creme



Prepare dried herbs stock, add pepper, salt and vinegar. Divide rabbit into parts and marinate for 24 hours. Remove neat from marinade, tap dry and rub with garlic. Stew with butter basting with water for about one and a half hours until tender. Add creme fraiche to stock. Serve with roasted potatoes.



This meal was prepared by the the 'OWR Silesia' company from Międzybrodzie Bialskie during the 3rd “Silesian Tastes Festival 2018” in Racibórz. The Team won 2nd place in professional category.