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🍽️ Rabbit Ragout

677 kcal · 30 min · 4 servings

Ingredients

• 1 can tomatoes (800 g)
• 4 rabbit legs
• pepper (from the mill)
• 2 tbsp flour
• 4 tbsp olive oil
• 2 tbsp pumpkin seeds
• 1 tbsp capers
• 2 bay leaves
• 4 cloves
• 4 garlic cloves
• 250 ml white wine
• 150 ml vermouth
• 300 g broccoli
• 1 bunch basil

Instructions

1. 1. Open the can of tomatoes and let the juice drain through a sieve.
2. 2. Roughly chop the drained tomatoes.
3. 3. Split the rabbit legs at the joints into smaller pieces.
4. 4. Season the meat with salt and pepper.
5. 5. Coat the meat pieces in flour until lightly covered.
6. 6. Heat the oil in a casserole dish.
7. 7. Fry the meat on all sides for a few minutes.
8. 8. Roughly chop the pumpkin seeds.
9. 9. Add the chopped pumpkin seeds, capers, bay leaves, cloves, and tomatoes to the meat in the casserole dish.
10. 10. Peel the garlic.
11. 11. Press the garlic directly into the casserole dish.
12. 12. Pour wine and vermouth into the casserole dish.
13. 13. Preheat the oven to 180 degrees.
14. 14. Place the covered casserole dish in the center of the oven.
15. 15. Simmer the ragout for about 40 minutes.
16. 16. Clean the broccoli and divide it into small florets.
17. 17. Wash the broccoli florets.
18. 18. Bring salted water to a boil.
19. 19. Add the broccoli florets to the boiling water for 2 minutes.
20. 20. Drain the broccoli.
21. 21. Shock the broccoli with cold water.
22. 22. Let the broccoli drain well.
23. 23. Remove the casserole dish from the oven 3 minutes before the end of the cooking time.
24. 24. Add the broccoli to the rabbit in the casserole dish.
25. 25. Continue to simmer the ragout for the remaining 3 minutes.
26. 26. Pluck the basil leaves from the stems.
27. 27. Cut the basil leaves into thin strips.
28. 28. Fold the basil strips into the ragout.
29. 29. Season the ragout with salt and pepper to taste.

Nutrition per serving

• kcal: 677
• Protein: 60 g · Fett/Fat: 33 g · Carbs: 16 g