Spicy Braised Rabbit

Ingredients

• 150 g onions (3 onions)
• 2 Garlic cloves
• 1 small organic lemon
• 600 g carrots (4 carrots)
• 1 kg small waxy potatoes
• 1 rabbit (about 1.2 kg, cut into 8 pieces)
• Salt
• Pepper
• 4 tbsp olive oil
• 300 ml poultry stock
• 2 sprigs thyme
• 3 bay leaves
• 2 peppercorns
• 2 tbsp Capers (jarred)
• 1 bunch Basil

Instructions

1. 1.

   Peel the onions and garlic. Cut the onions in half and slice into wedges; thinly slice the garlic.

2. 2.

   Wash the lemon, dry it, and cut into thin slices.

3. 3.

   Peel and wash the carrots and potatoes. Halve the potatoes lengthwise and slice the carrots.

4. 4.

   Remove any remaining skin or fat from the rabbit pieces and season the meat with salt and pepper.

5. 5.

   Heat 3 tbsp olive oil in a roasting pan and brown the rabbit pieces all around; set aside.

6. 6.

   Add the remaining oil to the pan. Sauté the onions and garlic until translucent, add the lemon slices and cook briefly. Add carrots and potatoes, stir, season with salt and pepper, pour in stock, and reduce for 3-5 minutes uncovered.

7. 7.

   Wash the thyme, shake off excess moisture, pluck the leaves, and add them with bay leaves, peppercorns, and capers to the vegetables; place the rabbit on top. Cover and bake in a preheated oven at 180 °C (160 °C fan) for 50 minutes.

8. 8.

   Wash the basil, shake dry, strip the leaves into fine ribbons. Remove the rabbit from the oven, season the vegetables with salt and pepper, and sprinkle with basil before serving.