Summary

Ingredients

• 1 ½ kg rabbit, ready to cook
• 3 cloves garlic
• 250 g shallot (s)
• 3 bell pepper (s), (red, green, yellow)
• 1 pot rosemary
• 3 tablespoon oil (olive oil)
• 0.25 liter ¼ wine, red, dry
• 625 ml vegetable stock
• 75 g olives, black
• 75 g olives, reen
• 125 g whipped cream
• salt
• pepper
• Paprika powder, noble sweet
• butter
• Sauce thickener, or flour for binding

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Instructions

1. Cut the rabbit into 6 pieces, wash and pat dry. Press the garlic. Peel the shallots. Clean the peppers and cut into pieces. Pluck off the rosemary needles. Heat the oil in a casserole and fry the rabbit on all sides. Add shallots, garlic, paprika and rosemary. Deglaze with wine and broth and let simmer covered for approx. 40 minutes.
2. Halfway through the braising time, add the olives. Then take the rabbit pieces out of the pot, add the cream to the meat stock and bring to the boil. Stir the selected binding agent into the sauce, bring to the boil again, then season with salt, pepper and paprika. Heat the rabbit pieces in the sauce and arrange on a platter covered with sauce.