Rabbit Ragout

Ingredients

• 1 can tomatoes (800 g)
• 4 rabbit legs
• pepper (ground)
• 2 tbsp flour
• 4 tbsp olive oil
• 2 tbsp pumpkin seeds
• 1 tbsp capers
• 2 Bay leaves
• 4 cloves of nutmeg
• 4 Garlic cloves
• 250 ml white wine
• 150 ml vermouth
• 300 g broccoli
• 1 bunch Basil

Instructions

1. 1.

   Drain tomatoes in a sieve and roughly chop. Split rabbit legs at the joint, season with salt and pepper, and coat in flour. Heat oil in a Dutch oven and brown the meat all around for several minutes. Roughly chop pumpkin seeds and add them with capers, bay leaves, nutmeg, and tomatoes to the pot with the rabbit.

2. 2.

   Peel garlic and squeeze it into the pot. Pour in wine and vermouth. Cover and braise in a preheated oven at 180°C (medium) for about 40 minutes. Clean broccoli, cut into florets, and rinse. Blanch broccoli florets in boiling salted water for 2 minutes, then drain, shock, and set aside.

3. 3.

   Three minutes before the end of cooking, add the broccoli to the pot with the rabbit and continue braising. Pull basil leaves from stems, slice into strips, and stir them in. Season with salt and pepper to taste.