Rabbit Vegetable Ragout

Ingredients

• 1 rabbit (about 1.5 kg)
• 1 kg onions
• 1 head of garlic
• 2 tbsp finely chopped parsley
• 2 Tomatoes
• 6 tbsp Olive oil
• 0.25 l meat broth
• 2 Bay leaves
• 200 ml dry white wine
• 20 ml brandy
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Divide the rabbit into 4 portions and rub with salt and pepper.

2. 2.

   Peel the onions and cut them lengthwise into wide strips.

3. 3.

   Separate the garlic cloves from the head, do not peel them.

4. 4.

   Blanch the tomatoes, peel them; dice one tomato, slice the other into strips.

5. 5.

   Brown the rabbit pieces in a pot over hot oil all around, then remove. In the same oil sauté the garlic cloves (with skins), add onions and cook until translucent, then add parsley and diced tomatoes and stir.

6. 6.

   Place the rabbit pieces on top of the vegetables, pour in broth, season with salt and pepper, and simmer for about 40 minutes over low heat; ten minutes before the end, drizzle wine and brandy and add tomato strips.

7. 7.

   Serve with a robust white wine and country bread.