Rabbit in tomato sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the rabbit, dab dry and divide into 8 pieces. Wash liver and pat dry. Peel and chop the onions. Wash the garlic cloves (do not peel them completely) and let them drain. Heat the oil in a frying pan. Fry rabbit parts and bacon all around.

2. 2

   Finally, add liver, onions and garlic and fry. Season the rabbit with salt, pepper, cinnamon and allspice and deglaze with broth. Add bay leaf. Bring to the boil, cover and stew for 30-45 minutes. Peel and wash the potatoes and cut them into halves or quarters depending on their size. Cover and cook in boiling salted water for about 20 minutes. Put spaghetti in plenty of boiling salted water and prepare according to package instructions. In the meantime, remove braised rabbit parts, liver and bacon from the braising stock. Remove the rind from the bacon. Dice liver and bacon. Mix liver and bacon and with half of the braised stock.

3. 3

   Cover and cook in boiling salted water for about 20 minutes. Put spaghetti in plenty of boiling salted water and prepare according to package instructions. In the meantime, remove braised rabbit parts, liver and bacon from the braising stock. Remove the rind from the bacon. Dice liver and bacon. Mix liver and bacon and with half of the braised stock. Drain the spaghetti, mix immediately with the sauce and serve as an appetizer. Wash parsley, dab dry and cut into fine strips. Drain the potatoes. Serve the rest of the stew with rabbit pieces and potatoes as a main course. Sprinkle with parsley

4. 4

   Drain the spaghetti, mix immediately with the sauce and serve as an appetizer. Wash parsley, dab dry and cut into fine strips. Drain the potatoes. Serve the rest of the stew with rabbit pieces and potatoes as a main course. Sprinkle with parsley

5. 5

   With 6 people:

Nutrition Facts

KCAL
750 kcal

CARBS
47 g

FATS
38 g

PROTEINS
55 g