Roasted Rabbit

Ingredients

• 1 whole rabbit (about 1.8 kg)
• Salt
• black pepper (ground)
• 2 sprigs Rosemary
• 2 tbsp plant oil
• 3 fresh garlic cloves
• 40 ml cognac
• 400 ml dry white wine
• 1 tsp juniper berries
• 1 onion
• 2 Apples
• 1 tbsp butter
• a pinch ground allspice
• 0.5 tsp coarsely crushed coriander
• white pepper
• 100 g tomatoes

Instructions

1. 1.

   Rinse the rabbit, pat dry and cut into 8-10 pieces. Season the pieces with salt and pepper. Remove leaves from rosemary and chop. Brown the rabbit parts in a hot braising pot with oil all around. Peel the garlic and slice thinly. Add to the pot, sauté briefly, then deglaze with cognac and 300 ml wine. Sprinkle juniper berries and two-thirds of the rosemary, cover and simmer over low heat for 30-40 minutes, turning occasionally and adding more wine as needed.

2. 2.

   Meanwhile, peel and finely chop the onion. Peel the apples, quarter them, remove the core, and cut the flesh into pieces. Sauté the onions in butter, add the apples and cook together. Deglaze with the remaining white wine and season with allspice, coriander, salt, and white pepper. Simmer gently until most liquid has evaporated and the apples are tender.

3. 3.

   Wash the tomatoes and cut into pieces. Add them to the rabbit pot, also add the apples again, sprinkle with the remaining rosemary and bake in the oven for another 15 minutes.