Rabbit with Winter Vegetables in a Romertopf

Ingredients

• 3 Carrots
• 150 g butternut squash (flesh)
• 2 Parsnips
• 2 cloves garlic
• 1.5 kg rabbit (cut into pieces)
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• 50 g cooked chestnuts
• 3 bay leaves
• 2 sprigs Rosemary
• 200 ml vegetable broth

Instructions

1. 1.

   Soak the Romertopf well. While it soaks, peel and cut the carrots into pieces. Cut the butternut squash flesh into not too small cubes. Peel the parsnips and slice them into long strips, optionally halving them.

2. 2.

   Peel the garlic. Brush the rabbit pieces with oil and season with salt and pepper. Place the rabbit pieces with the vegetables, garlic, chestnuts, bay leaves, and rosemary in the cold Romertopf, pour over vegetable broth, and set the (also soaked) lid on top. Put it in a cold oven and braise at 180 °C (fan: 160 °C; gas: level 2–3) for about 1½ hours.

3. 3.

   Turn off the oven and let the pot rest inside for another 15 minutes. Then remove it and serve the rabbit with fresh, crisp whole‑grain bread.