Summary

Ingredients

• 1 large rabbit
• 4 red peppers (peeled and cut into strips)
• 60 g bacon, fatter
• 3 anchovies, pickled
• 2 cloves garlic)
• 1 onion (s)
• 400 ml broth
• 3 tablespoon vinegar, white
• 2 sprigs rosemary
• 2 bay leaves, fresh
• 1 bunch sage
• olive oil
• salt
• pepper

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Instructions

1. Cut the rabbit into small pieces and fry in oil until it has turned color.
2. Chop the bacon, rosemary and sage together very finely and add with the bay leaf.
3. Simmer gently for an hour and occasionally pour in the broth.
4. Finely chop onion, garlic and anchovies and sauté briefly in a pan. Add the peppers and fry vigorously for 4 minutes or a little more, gradually adding the vinegar in between and each time waiting until it has evaporated.
5. Add the pepper mixture to the rabbit, stir well and cook covered for another 30-40 minutes on a mild heat.
6. Serve with small rosemary potatoes.