Garlic rabbit

Name: Garlic rabbit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Tomatoes; 3 (approx. 600 g) red peppers; 6 small onions; 4 Garlic cloves; 1 collar Thyme; 1 glass (156 ml) paprika-filled olives; 1 (approx. 1.2 kg) ready-to-cook rabbit; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 125 ml dry white wine

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Tomatoes
3 (approx. 600 g) red peppers
6 small onions
4 Garlic cloves
1 collar Thyme
1 glass (156 ml) paprika-filled olives
1 (approx. 1.2 kg) ready-to-cook rabbit
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
125 ml dry white wine

Directions

1
Scratch tomatoes crosswise. Pour boiling water over them, rinse with cold water and peel the skin. Cut the tomatoes into cubes. Clean, quarter and wash the peppers, cut into strips.
2
Peel onion and garlic. Quarter onions, dice garlic. Wash the thyme, dab dry, put aside some of the garnish, chop the rest finely. Drain the olives. Wash the rabbit, dab dry and cut into 8 pieces.
3
Heat the oil in a frying pan, fry the rabbit parts on all sides. Remove and season with salt and pepper. Add paprika, onion and garlic to the hot frying fat and fry for 2-3 minutes while turning.
4
Add the tomatoes and thyme and braise briefly. Add white wine and olives, bring to the boil. Season with salt and pepper. Put the rabbit parts into the roaster. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 45 minutes.
5
Stangenweißbrot tastes good with it.