🍽️ Hunter-Style Braised Rabbit

Name: Hunter-Style Braised Rabbit
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small rabbit (approx. 1,4 kg); 2 onions; 1 kg tomatoes; 3 garlic cloves; 150 g streaky bacon (in thin slices); salt; pepper; 4 sprigs fresh thyme; 2 bay leaves; 200 ml red wine; 250 ml game stock; 1 tbsp cornstarch; 500 g small waxy potatoes; 3 tbsp butter; 2 tbsp freshly chopped parsley

1149 kcal · 30 min · 4 servings

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Ingredients

1 small rabbit (approx. 1,4 kg)
2 onions
1 kg tomatoes
3 garlic cloves
150 g streaky bacon (in thin slices)
salt
pepper
4 sprigs fresh thyme
2 bay leaves
200 ml red wine
250 ml game stock
1 tbsp cornstarch
500 g small waxy potatoes
3 tbsp butter
2 tbsp freshly chopped parsley

Instructions

1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. Rinse the rabbit under cold running water.
3. Pat the meat dry thoroughly with kitchen paper.
4. Cut the rabbit into about eight portion-sized pieces.
5. Peel the onions.
6. Slice the onions into thick rings.
7. Wash the tomatoes thoroughly.
8. Cut out the hard stem attachment at the top of the tomatoes.
9. Peel the garlic cloves.
10. Slice the cored tomatoes into slices.
11. Slice the garlic cloves into thin slices as well.
12. Line the bottom of a large casserole dish with the onion rings.
13. Layer the rabbit pieces, tomato slices, bacon slices, and remaining onions alternately in the pot.
14. Season the meat generously with salt and black pepper.
15. Sprinkle fresh thyme sprigs and bay leaves over the layers.
16. Pour the red wine over the entire dish.
17. Cover the pot with a lid.
18. Place the pot in the preheated oven.
19. Braise the rabbit for about one and a half hours.
20. Add a little cooking liquid or water occasionally to prevent the meat from drying out.
21. Remove the lid for the last 30 minutes.
22. Turn the meat occasionally to ensure even browning.
23. Peel the potatoes.
24. Bring plenty of salted water to a boil.
25. Boil the potatoes for about 30 minutes until tender.
26. Toss the potatoes in hot butter shortly before serving.
27. Fry the potatoes lightly until they are golden brown.
28. Season the potatoes with salt at the end.
29. Sprinkle chopped parsley over the potatoes.
30. Ladle some cooking juices out of the pot.
31. Whisk the cornstarch with the removed juice to form a smooth mixture.
32. Stir the starch sauce back into the casserole dish.
33. Bring the sauce to a brief boil to thicken.
34. Season the sauce to taste with salt and pepper.
35. Serve the rabbit with the potatoes.

Nutrition per serving

kcal: 1149
Protein: 85 g · Fett/Fat: 72 g · Carbs: 33 g