Spanish style braised rabbit

Name: Spanish style braised rabbit
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 300 g Carrots; 2 Onions; 2 Garlic cloves; 2 Branches of rosemary; 6 Stem(s) Thyme; 250 g Chorizo sausage; 1 (approx. 2 kg) ready-to-cook rabbit; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 500 ml Rioja Wine; 500 ml Vegetable broth; 300 g cherry tomatoes; 3 Juniper berries; 2 Bay leaves; 200 g Prunes; 1 can(s) (850 ml) Chickpeas; 1/2 bunch Parsley; 4 Stem(s) Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

300 g Carrots
2 Onions
2 Garlic cloves
2 Branches of rosemary
6 Stem(s) Thyme
250 g Chorizo sausage
1 (approx. 2 kg) ready-to-cook rabbit
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
500 ml Rioja Wine
500 ml Vegetable broth
300 g cherry tomatoes
3 Juniper berries
2 Bay leaves
200 g Prunes
1 can(s) (850 ml) Chickpeas
1/2 bunch Parsley
4 Stem(s) Basil

Directions

1
Peel carrots, onions and garlic and cut into cubes. Wash the rosemary and thyme, shake dry. Peel the sausage skin. Cut the sausage into slices. Cut rabbit into 6-8 pieces, wash and pat dry and season with salt.
2
Heat the oil in a frying pan. Fry slices of sausage until crispy while turning, remove. Fry the rabbit parts in hot fat all around. Add onions, carrots, garlic, rosemary and thyme and fry briefly.
3
Deglaze with wine and broth and bring to the boil. Wash the tomatoes. Add juniper, bay leaves, tomatoes, sausage and prunes to the roaster. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 1 1/2-2 hours.
4
Add the chickpeas 15 minutes before the end of the cooking time. Wash parsley and basil, shake dry, pluck leaves from the stalks and cut into strips. Arrange the rabbit with the sauce in a large dish and sprinkle with the prepared herbs.
5
It goes well with baguette bread.