Rabbit and Bell Pepper Onion Vegetable with Vermouth Sauce

Ingredients

• 1 rabbit (ca. 1.4 kg, pre‑cut for cooking)
• Salt
• Pepper (freshly ground)
• 100 g shallots
• 2 Garlic cloves
• 2 red bell peppers
• 2 yellow bell peppers
• 1 Tbsp clarified butter
• 3 tbsp olive oil
• 2 sprigs tarragon
• 1 tsp fennel seeds
• 125 ml dry vermouth (Noilly Prat)
• 200 ml poultry stock (from a jar)

Instructions

1. 1.

   Preheat the oven to 180 °C. Rub the rabbit pieces with salt and pepper.

2. 2.

   Peel the shallots and cut them lengthwise into strips. Peel the garlic and slice it thinly. Use a vegetable peeler to remove the skin from the bell peppers, halve them, seed them, discard the white membranes, and cut them lengthwise into strips. Heat the clarified butter in a roasting pan, brown the rabbit pieces over medium heat on all sides, then add the garlic, tarragon, and fennel seeds and sauté briefly.

3. 3.

   Pour in the vermouth and half of the stock, add the bell pepper strips, season with salt and pepper, cover, and roast in the preheated oven for about 40 minutes. Gradually pour in the remaining stock. Flip the rabbit pieces halfway through cooking. Adjust the sauce with salt and pepper to taste. Serve with wide noodles or potato‑garlic mash.