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 up the rabbit and fry it in a casserole in plenty of olive oil.
2. Eight the onions, cut the garlic into slices and fry everything in olive oil until translucent. Chop up the tomatoes from the can and add to the onions and garlic, sauté briefly. Deglaze with vegetable stock and then add saffron, bay leaves and thyme.
3. Salt and pepper the fried rabbit pieces. Spread the vegetable mixture over it and deglaze with white wine. Then add 4 tablespoons of ajvar (red mojo would be more authentic, but it also tastes so good). Braise the rabbit in the oven at 175 ° C top / bottom heat in the closed pot on the lower rail for about 1 1/2 hours.
4. After an hour, add the finely chopped rabbit liver (if available) to the pot.
5. It goes well with papas arrugadas (Canarian wrinkled potatoes) and a green salad.