Braised rabbit

For 4 people
  • 1 ready-to-cook rabbit (approx. 1.4 kg)
  • 3 medium-sized onions
  • 8 medium-sized tomatoes
  • 2 Garlic cloves
  • 1 red peppers
  • 4 EL oil
  • Salt
  • white pepper
  • 1/4 l white wine
  • 3 stem (s) fresh or 1 teaspoon dried sage
90 minutes
light
1.
Wash the rabbit, pat dry and cut into eight pieces. Peel the onions and cut into wedges. Wash tomatoes, quarter or eighth. Peel garlic and chop finely. Clean and wash the peppers and cut into rings.
2.
Heat the oil in a large roasting pan. Fry the meat until golden brown on all sides. Season with salt and pepper. Add onions, tomatoes, garlic and hot peppers. Gradually deglaze with 1/8 liter of white wine and 1/8 liter of water, bring to the boil and cook covered for about an hour.
3.
Halfway through the cooking time, add the remaining wine and sage. Season again with salt and pepper. Fresh white bread tastes good with it.
1 person approx.
  • 580 kcal
  • 2430 kJ

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