Summary

Ingredients

• 1 rabbit (approx. .4 kg), ready to cook
• 3 onion (s)
• 4 cloves garlic
• 1 small Can tomato (s)
• 1 glass ajvar
• 4 sprigs thyme
• 2 bay leaves
• 0.5 liter ½ white wine
• 200 ml vegetable stock
• saffron
• Salt and pepper, from the mill
• olive oil

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Instructions

1. Cut the rabbit into pieces. In a casserole, heat olive oil over medium-high heat and fry the rabbit pieces until browned, about 8-10 minutes. Remove and set aside.
2. Dice the onions and slice the garlic. In the same casserole, cook the onions and garlic in olive oil over medium heat until translucent, about 5-7 minutes. Chop the canned tomatoes and add them to the casserole, cooking for 1-2 minutes. Deglaze with the vegetable stock, then add the saffron, bay leaves, and thyme.
3. Season the rabbit pieces with salt and pepper. Return them to the casserole and spread the vegetable mixture over them. Deglaze with white wine and stir in 4 tablespoons of ajvar. Cover and braise in the oven at 175°C (347°F) on the lower rack for 1 hour 30 minutes.
4. After 1 hour of braising, add the finely chopped rabbit liver (if available) to the pot.