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🍽️ Rabbit with Pepper-Onion Vegetable and Vermouth Sauce

788 kcal · 30 min · 4 servings

Ingredients

• 1 Rabbit (approx. 1,4 kg, kitchen-ready cut up)
• Salt
• Pepper (from the mill)
• 100 g Shallots
• 2 Garlic cloves
• 2 red Bell peppers
• 2 yellow Bell peppers
• 1 tbsp Ghee
• 3 tbsp Olive oil
• 2 sprigs Tarragon
• 1 tsp Fennel seeds
• 125 ml dry Vermouth (Noilly Prat)
• 200 ml Poultry stock (from the jar)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Rub the rabbit pieces with salt and pepper.
3. 3. Peel the shallots and cut them lengthwise into wedges.
4. 4. Peel the garlic and slice it.
5. 5. Peel the bell peppers using a vegetable peeler.
6. 6. Halve the bell peppers and remove the seeds and white membranes.
7. 7. Cut the bell peppers lengthwise into thin strips.
8. 8. Heat the ghee (clarified butter) in a casserole dish.
9. 9. Sear the rabbit meat on all sides over medium heat.
10. 10. Add the garlic, tarragon, and fennel seeds.
11. 11. Sauté the spices briefly with the meat.
12. 12. Deglaze the meat with vermouth and half of the meat broth.
13. 13. Add the pepper strips to the casserole dish.
14. 14. Season the mixture with salt and pepper.
15. 15. Cover the casserole dish and braise the dish in the preheated oven for about 40 minutes.
16. 16. Turn the rabbit pieces halfway through the cooking time.
17. 17. Gradually pour in the remaining broth.
18. 18. Finally, adjust the sauce to taste with salt and pepper.

Nutrition per serving

• kcal: 788
• Protein: 83 g · Fett/Fat: 43 g · Carbs: 11 g