Braised rabbit Italian style
easy
75 mins
75 mins
Ingredients
- 250 g Carrots
- 250 g Celeriac
- 6 Onions
- 4 Garlic cloves
- 30 g Butter or margarine
- 1 (approx. 1.5 kg) ready-to-cook rabbit
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 3 TABLESPOONS Flour
- 3 TABLESPOONS Olive oil
- 1/4 l White wine
- 1 collar Thyme and marjoram
- 1 can(s) (850 ml) peeled tomatoes
- 2 Bay leaves
- 2 Federation Parsley
- 2 Garlic cloves
- 1 untreated lemon
Directions
- 1
Clean and wash the carrots and celery. Peel onions and garlic. Cut everything into small cubes. Heat the fat in a pot and steam the vegetables for about 10 minutes while stirring. Wash the rabbit, dab dry and cut into 8 pieces with a sharp knife.
- 2
Season with salt and pepper, dust with flour. Heat the oil in a large frying pan and fry the rabbit pieces on all sides. Deglaze with 1/8 litre water and wine. Add vegetables. Wash the herbs and chop finely. Chop the tomatoes in the tin and add them with the juice to the meat. Add herbs and bay leaves. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Wash parsley, peel garlic. Chop both finely.
- 3
Add herbs and bay leaves. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Wash parsley, peel garlic. Chop both finely. Wash lemon hot, dab dry and grate the peel. Mix parsley, garlic and lemon peel and sprinkle over the braised rabbit before serving. Serve with white bread
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