Italian-Style Braised Rabbit

Ingredients

• 1.8 kg rabbit parts (with bones)
• Salt
• black pepper
• 2 sprigs Rosemary
• 4 tbsp olive oil
• 400 ml dry red wine
• 350 ml meat broth
• 3 cloves allspice
• 3 bay leaves
• 5 beef tomatoes
• 1 bunch parsley
• 100 g pitted olives
• 2 tbsp capers
• 6 Garlic cloves

Instructions

1. 1.

   Wash the rabbit parts under running water, pat dry, and season with salt and pepper. Wash the rosemary and shake off excess moisture. Heat the olive oil in a covered pot and brown the rabbit pieces all over. Add red wine and broth, then add rosemary sprigs, allspice, and bay leaves; simmer for 1 hour in a closed pot.

2. 2.

   Blanch the tomatoes for 1–2 minutes, peel and dice them finely. Wash the parsley, shake dry, and chop finely. Peel the garlic cloves and chop them small. Slice the olives into strips. Add everything to the rabbit and cook for another 15 minutes.

3. 3.

   Season the braised rabbit with capers, salt, and pepper, then serve.