Rabbit Ragout

Ingredients

• 1 rabbit (ca. 1.4 kg)
• Salt
• Pepper (freshly ground)
• 4 tomatoes
• 2 Garlic cloves
• 2 tbsp butter
• 1 tbsp oil
• 1 herb bundle (parsley, thyme, rosemary, sage…)
• 200 ml red wine
• nutmeg

Instructions

1. 1.

   Separate the rabbit into about ten pieces, remove kidneys and kidney fat and discard them, cut out the fillets and liver and set aside. Free the rabbit pieces from bone fragments, salt and pepper them. Blanch the tomatoes in boiling water, shock them, peel and chop. Peel the garlic and finely mince it.

2. 2.

   Brown the rabbit pieces in 1 tbsp butter and oil. Briefly sauté the garlic and herb bouquet with them. Deglaze with wine, let the liquid thicken. Add the tomatoes and season with a touch of nutmeg. Simmer everything together for 30 minutes. In a pan cook the liver and fillet pieces with the remaining butter for 3–5 minutes on all sides. Toast pine nuts in a dry pan until lightly browned. Add all ingredients to the rabbit and stir through.