Braised olive rabbit

Name: Braised olive rabbit
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 300 g); 2 medium-sized carrots; 500 g Meat Tomatoes; 4 (approx. 1 kg) Rabbit legs; 1 (approx. 400 g) Saddle of rabbit; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil (e.g. olive oil); 100 ml dry vermouth (e.g. Martini dry); 1 TABLESPOON Vegetable broth (instant); 2 stem(s) Parsley; 2 Bay leaves; 1-2 stem(s) Rosemary; 50 g black and green olives with stone; 7-10 Tbsp Herbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 300 g)
2 medium-sized carrots
500 g Meat Tomatoes
4 (approx. 1 kg) Rabbit legs
1 (approx. 400 g) Saddle of rabbit
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil (e.g. olive oil)
100 ml dry vermouth (e.g. Martini dry)
1 TABLESPOON Vegetable broth (instant)
2 stem(s) Parsley
2 Bay leaves
1-2 stem(s) Rosemary
50 g black and green olives with stone
7-10 Tbsp Herbs

Directions

1
Onion peel and in rough cubes cut. Peel, wash and chop the carrots. Wash tomatoes, cut into large pieces. Wash the meat. If necessary, halve the legs at the joint. Cut back into 4 pieces.
2
Rub the meat with salt and pepper. Heat the oil in a large frying pan. Brown the rabbit parts in it all around. Fry the onion and carrot cubes briefly. Deglaze with vermouth and 3/4 litres of water.
3
Bring to the boil. Stir in stock. Wash the herbs and tie them together to make a bouquet. Add to meat with tomatoes and olives. Braise open in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.
4
Take out the herb bouquet. Season the rabbit to taste again. Garnish with herbs. Farmhouse bread tastes good with it.