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🍽️ Rabbit in a Roman Pot with Tomato-Cinnamon Sauce

657 kcal · 30 min · 4 servings

Ingredients

• 1 kitchen-ready rabbit (approx. 1, 4 kg)
• salt
• 2 tbsp olive oil
• 1 vegetable onion
• 2 tsp grated orange peel
• juice of one orange
• 1 can tomatoes (800 g)
• 1 cinnamon stick
• 3 clove buds
• 1 tsp peppercorns
• 2 tbsp chopped parsley

Instructions

1. 1. Submerge the empty Roman pot in cold water and let it soak completely for at least 15 minutes.
2. 2. Rinse the rabbit and cut it into 8 equal pieces.
3. 3. Rub the rabbit pieces with a little olive oil.
4. 4. Season the meat generously with salt and freshly ground black pepper.
5. 5. Peel the onion and dice it into small cubes.
6. 6. Rinse the orange under running hot water to clean the surface.
7. 7. Cut thin strips from the orange peel, avoiding the white pith.
8. 8. Open the can of tomatoes and pour the juice along with the whole tomatoes into a bowl.
9. 9. Add the orange juice and the orange peel strips to the tomato mixture.
10. 10. Season the tomato mixture with salt and pepper to taste.
11. 11. Blend the tomatoes briefly with a hand blender until the sauce is slightly thick.
12. 12. Place the seasoned rabbit pieces tightly into the prepared Roman pot.
13. 13. Distribute the diced onion evenly over the meat.
14. 14. Pour the prepared tomato-cinnamon sauce over everything.
15. 15. Place a cinnamon stick into the pot.
16. 16. Add 3 to 4 whole cloves and 5 to 6 peppercorns.
17. 17. Place the lid on the Roman pot and seal it well.
18. 18. Place the sealed pot into a cold oven.
19. 19. Set the oven to 200 degrees Celsius.
20. 20. Let the rabbit simmer for about 1 hour and 30 minutes.
21. 21. Carefully remove the pot from the oven.
22. 22. Finely chop fresh parsley.
23. 23. Stir the chopped parsley into the hot sauce.
24. 24. Taste the sauce again and adjust with salt and pepper.
25. 25. Serve the rabbit hot along with fresh bread.

Nutrition per serving

• kcal: 657
• Protein: 80 g · Fett/Fat: 34 g · Carbs: 7 g