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🍽️ Rabbit and Vegetable Stew

825 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (divided into 8 pieces)
• salt
• pepper
• 1 onion
• 2 bell peppers
• 400 g tomatoes
• 6 tbsp olive oil
• 100 g olives
• 1 garlic clove
• 0.25 l white wine

Instructions

1. 1. Peel the onion.
2. 2. Slice the onion into thin rounds.
3. 3. Wash the bell pepper thoroughly.
4. 4. Remove the stem and seeds from the bell pepper.
5. 5. Cut the bell pepper in half lengthwise.
6. 6. Remove all white inner membranes from the bell pepper.
7. 7. Cut the bell pepper into thin strips.
8. 8. Pour boiling water over the tomatoes.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut the tomatoes into quarters.
11. 11. Preheat the oven to 175 degrees Celsius.
12. 12. Wash the rabbit pieces.
13. 13. Pat the rabbit pieces dry with kitchen paper.
14. 14. Rub the rabbit pieces with salt and pepper.
15. 15. Heat 2 tablespoons of oil in a large casserole dish.
16. 16. Fry the rabbit pieces on all sides.
17. 17. Add the sliced onions to the casserole dish.
18. 18. Add the bell pepper strips to the casserole dish.
19. 19. Add the tomato quarters to the casserole dish.
20. 20. Add the olives to the casserole dish.
21. 21. Peel the garlic.
22. 22. Press the garlic directly into the casserole dish.
23. 23. Season the dish with salt and pepper.
24. 24. Drizzle the remaining oil over the dish.
25. 25. Place the casserole dish in the preheated oven.
26. 26. Cook the dish for 45 minutes.
27. 27. Add some wine during the cooking time.

Nutrition per serving

• kcal: 825
• Protein: 81 g · Fett/Fat: 48 g · Carbs: 7 g