Summary

Ingredients

• g 1,000 rabbit parts (le, back, les)
• 6 tablespoon oil (olive oil)
• 3 cloves garlic
• 300 g shallot (s) or small onions
• 1 tablespoon paprika powder, noble sweet
• 125 ml red wine
• 125 ml meat broth, strongly flavored
• 1 teaspoon basil, dried
• 1 bunch parsley, smooth
• 250 g mushrooms, fresh small ones

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Instructions

1. Rinse the rabbit and pat dry.
2. Heat the olive oil to medium-high heat in a roasting pan.
3. Add the garlic cloves and fry until dark brown, about 2-3 minutes, then remove and set aside.
4. Brown the rabbit pieces on all sides for about 10 minutes.
5. Add the shallots or onions and fry until browned all over, about 6-8 minutes.
6. Sprinkle with paprika powder and cook for 1-2 minutes, stirring.
7. Pour in the red wine and meat broth, and season with dried basil.
8. Cover and braise at a gentle simmer for 25 minutes.
9. Rinse and chop the parsley, and clean and drain the mushrooms. Add both to the pan and braise covered for 20 more minutes.
10. Remove the lid and let the braising liquid reduce at a simmer for 5 minutes.
11. Serve the rabbit and sauce from the pot, with boiled potatoes and red cabbage, or pasta and salad on the side.