Braised Rabbit with Red Wine

Ingredients

• 1.5 kg rabbit (prepped)
• 6 tbsp Olive oil
• Pepper
• 4 Garlic cloves
• 4 sprigs Rosemary
• 4 Carrots
• 1 leek stalk
• 2 red bell pepper halves
• 300 g onions
• 200 ml meat broth
• 250 ml red wine
• Salt

Instructions

1. 1.

   Rinse the rabbit under cold water, pat dry and cut into pieces. Mix 4 tbsp olive oil with pepper. Peel garlic and press it into the oil. Wash rosemary, shake dry; finely chop needles from 2 sprigs and mix into the oil. Marinate the rabbit pieces covered for 4 hours.

2. 2.

   Meanwhile peel carrots and slice them. Wash, trim and ring-cut leek. Wash bell peppers, halve, deseed and dice finely.

3. 3.

   Peel onions and quarter them. Heat remaining olive oil in a large pot. Brown the well-drained rabbit pieces all around. Add onions, remaining marinade, carrots, leek and remaining rosemary sprigs; sauté over medium heat. Deglaze with broth and wine, cover and simmer on low for 20 minutes. Add pepper cubes and cook another 20 minutes. Season with salt and pepper.