Portuguese rabbit in red wine
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook rabbit (approx. 1.8 kg)
- 2 TABLESPOONS Flour
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Shallots
- 2 Garlic cloves
- 500 g Tomatoes
- 2 Oranges
- 1/2 bunch Thyme
- 1 TEASPOON Peppercorns
- 2 Bay leaves
- 1/4 l Red wine
- 1 glass (400 ml) Poultry stock
- 4 TABLESPOONS Red wine vinegar
- 500 g Potatoes
- 100 ml oil for frying
- 75 g black olives
- 7-10 Tbsp Thyme
Directions
- 1
Wash the rabbit, dab dry and cut into 6-8 pieces. Then turn them lightly in flour. Heat olive oil in a roaster. Fry the rabbit parts for about 10 minutes while turning. Season with salt and pepper and take out. Peel the shallots, possibly halve them.
- 2
Peel garlic and press it through a garlic press. Clean and wash the tomatoes and cut them into slices. Wash the oranges and cut them into halves. Wash and chop thyme. Brown the shallots in the frying fat. Add garlic, tomatoes and oranges. Season with thyme, peppercorns and bay leaf. Deglaze with red wine, stock and vinegar. Add the rabbit pieces. Put the roaster with lid into the preheated oven (electric cooker: 200 °C/ gas: level 3). Let it braise for about 45 minutes. In the meantime, peel and wash the potatoes, dab dry well and cut into very thin slices.
- 3
Season with thyme, peppercorns and bay leaf. Deglaze with red wine, stock and vinegar. Add the rabbit pieces. Put the roaster with lid into the preheated oven (electric cooker: 200 °C/ gas: level 3). Let it braise for about 45 minutes. In the meantime, peel and wash the potatoes, dab dry well and cut into very thin slices. Shortly before serving, fry them in hot oil until golden brown. Serve the rabbit garnished with olives, fried potatoes and fresh thyme
Nutrition Facts
900 kcal
31 g
45 g
81 g
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