Rabbit Ragout

Ingredients

• 1 rabbit (about 1.2 kg, ready to cook)
• 2 onions
• 2 Garlic cloves
• 2 fresh tomatoes
• 5 tbsp oil
• 2 Bay leaves
• 1 cinnamon stick
• 1 tsp ground cumin
• Salt
• freshly ground pepper
• 0.125 l red wine
• 600 g shallots
• 1 Tbsp freshly chopped thyme
• 2 tbsp Red wine vinegar

Instructions

1. 1.

   Cut the rabbit into portions. Peel and chop the onions. Peel only the garlic cloves. Cut the tomatoes crosswise, blanch in boiling water, cool, peel, halve, deseed, and roughly chop.

2. 2.

   Heat oil in a braising pot, sear the meat all over until browned. Add onions, garlic, tomatoes, and spices; simmer for 10 minutes. Deglaze with red wine and gradually add water or stock until all ingredients are covered with liquid. Cover and simmer on medium heat for 60 minutes. Peel the shallots, add them to the rabbit, and simmer another 30-40 minutes. Add thyme and season with vinegar, salt, and pepper.