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🍽️ Rabbit with Vegetable Stew

869 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.5 kg)
• 1 kg onions
• 1 garlic bulb
• 2 tbsp parsley (finely chopped)
• 2 tomatoes
• 6 tbsp olive oil
• 0.25 l meat broth
• 2 bay leaves
• 200 ml dry white wine
• 20 ml brandy
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the rabbit into four equal pieces and season them generously with salt and pepper.
2. 2. Peel the onions and cut them into thick, lengthwise wedges.
3. 3. Separate the garlic cloves from the bulb, but do not peel off the outer skin.
4. 4. Pour boiling water over the tomatoes to loosen the skin, then peel them. Dice one tomato into small cubes and cut the other into wedges.
5. 5. Fry the rabbit pieces in a pan with hot oil on all sides, then remove them. In the same oil, fry the garlic cloves (with skin), add the onions, and sauté until soft. Then add the parsley and diced tomatoes and let them cook briefly.
6. 6. Place the rabbit pieces on top of the vegetables, pour in broth, season with salt and pepper, and simmer on low heat for about 40 minutes. In the last 10 minutes, add wine and brandy, and place the tomato wedges in the pan.
7. 7. Serve the dish with a robust white wine and fresh bread.

Nutrition per serving

• kcal: 869
• Protein: 83 g · Fett/Fat: 44 g · Carbs: 22 g