Rabbit Thighs with Pears and Green Beans

Ingredients

• 4 rabbit thighs (ready to cook, with bone, about 300 g)
• Salt
• pepper (ground)
• 4 ripe tomatoes
• 3 shallots
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp rosemary
• 300 ml dry white wine
• 250 ml rabbit stock
• 250 g green beans
• 2 ripe pears
• 20 g butter
• 1 tsp dried bean herb

Instructions

1. 1.

   Wash the rabbit thighs, pat dry and rub generously with salt and pepper. Wash the tomatoes, quarter them and remove the stem ends. Peel the shallots and garlic; halve the shallots lengthwise and crush the garlic cloves. In a roasting pan heat the oil and brown the thighs on both sides. Add the tomatoes, shallots, garlic and rosemary, let them wilt briefly, then deglaze with half the wine. Pour in the stock and bake in a preheated oven for 20 minutes.

2. 2.

   Reduce the heat to 130°C (top and bottom) and cook the thighs another 40 minutes until done. Meanwhile wash, trim and blanch the green beans in boiling salted water for 2–3 minutes. Drain, shock with cold water and let drain well. Wash the pears, cut into wedges and sauté briefly in a pan with melted butter. Deglaze with the remaining wine, add the beans and bean herb, season with salt and pepper. Arrange the pear‑bean mixture on warmed plates, place one rabbit thigh on each plate and drizzle with the sauce.