Rabbit Ragout

Ingredients

• 3 onions
• 2 chili peppers
• 250 g carrots
• 250 g beans
• 4 tbsp olive oil
• 2 Bay leaves
• 1 sprig rosemary
• 1 rabbit (about 1.2 kg)
• Salt
• Pepper
• 2 tbsp clarified butter
• 3 tbsp honey
• 0.25 l red wine
• 2 tbsp parsley

Instructions

1. 1.

   Peel and finely chop the onions. Clean the chili peppers, cut them lengthwise, remove seeds, and slice into rings. Peel the carrots and dice them small. Wash, clean, and cut the beans into small pieces.

2. 2.

   Divide the rabbit into 8 portions.

3. 3.

   Heat clarified butter in a pan. Sear the rabbit pieces on all sides until browned, then remove, season with salt and pepper.

4. 4.

   In a pot heat olive oil. Let the onions become translucent. Stir in honey, pour in wine. Add the vegetables and simmer for 5 minutes. Season with salt and pepper.

5. 5.

   Place the rabbit pieces back into the pot, add bay leaves and rosemary. Cover and let it gently stew over medium heat for about 40 minutes. Sprinkle with parsley before serving. Serve with ciabatta.