Olive Rabbit

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel onion, chop coarsely. Peel and wash the carrots. Wash the tomatoes. Chop both roughly. Wash the meat, dab dry. If necessary, halve the legs at the joint. Divide back into 4 pieces

2. 2

   Rub the meat with salt and pepper. Heat the oil in a large ovenproof roaster. Brown the rabbit parts in it all around

3. 3

   Fry the onion and carrots briefly. Deglaze with vermouth and 3/4 l water. Bring to the boil. Stir in broth. Wash the herbs and bind into a bouquet. Add to meat with tomatoes. Braise open in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 45 minutes. Add olives and cook for 15 minutes

4. 4

   Take out herbs. Season the sauce. Possibly garnish everything. Served with: farmhouse bread

Nutrition Facts

KCAL
590 kcal

CARBS
12 g

FATS
29 g

PROTEINS
60 g