Rabbit, deliciously braised
easy
105 mins
105 mins
Ingredients
- 200 g Shallots
- 4 Garlic cloves
- 1 (approx. 2 kg) ready-to-cook rabbit
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 small stem rosemary
- 5 Bay leaves
- 1/4 l dry red wine
- 1/2 l clear broth (instant)
- 1-2 TABLESPOONS Tomato paste
- 250 g Tomatoes
- 150 g Courgette
- 1 glass (156 ml) black olives
- 3-4 Tbsp Lemon juice
Directions
- 1
Peel the shallots and garlic. Wash the rabbit, dab dry and cut into about 8 equal parts. Heat olive oil in a large roasting pan. Brown the rabbit parts on all sides.
- 2
Season with salt and pepper. Remove the rabbit parts. Steam shallots and garlic in the frying fat until translucent. Add rosemary and bay leaves. Deglaze with red wine and stock. Finally stir in the tomato paste.
- 3
Cook over a high heat for 5 minutes. Add rabbit parts again. Wash tomatoes and zucchini, cut into pieces. Mix in tomatoes and olives. Put the closed roaster into the preheated oven (electric cooker: 200 °C/ gas: level 3) and braise for 1 hour.
- 4
After half the cooking time add the zucchini cubes. Season the rabbit to taste with salt, pepper and lemon juice. Before serving, brush the meat with some red wine and tomato stock.
- 5
Fresh baguette tastes good with it.
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