Braised Rabbit (Hunter Style)

Ingredients

• 1 small rabbit (about 1.4 kg)
• 2 onions
• 1 kg tomatoes
• 3 Garlic cloves
• 150 g thick-cut bacon (thin slices)
• Salt
• Pepper
• 4 sprigs fresh thyme
• 2 Bay leaves
• 200 ml red wine
• 250 ml game stock
• 1 tbsp Cornstarch
• 500 g small waxy potatoes
• 3 tbsp butter
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash and pat dry the rabbit, then cut into about eight portions. Peel and slice the onions into rings. Wash the tomatoes, remove stems, peel the garlic cloves, and slice both into rounds.

3. 3.

   Line a roasting pan with onion rings. Layer the rabbit pieces, tomato slices, bacon strips, and remaining onions alternately, seasoning the meat generously with salt and pepper, and sprinkling fresh thyme and bay leaves on top. Pour in the red wine and cover; roast in the oven for about 1.5 hours, adding stock occasionally. In the last 30 minutes leave uncovered and turn the meat occasionally.

4. 4.

   Peel the potatoes and boil them in plenty of salted water for about 30 minutes until tender. Just before serving toss them in hot butter to lightly brown, season with salt, and sprinkle with parsley.

5. 5.

   Scoop out some pan juices, whisk in the cornstarch, and stir back into the sauce. Bring to a quick simmer, taste, and serve over the potatoes.