Summary

Ingredients

• 1 rabbit, ready to cook (carved into 8-0 pieces by the butcher)
• 4 large beefsteak tomatoes, ripe
• 70 g bacon, streaky smoked
• 3 tablespoon olive oil
• 0.25 liter ¼ white wine, drier
• Salt and pepper, black from the mill
• 1 bunch parsley, smooth
• 1 sprig rosemary
• 0.5 ½ small lemon (s), untreated
• 1 clove garlic
• 8 walnuts

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Instructions

1. Wash the rabbit and pat dry. Scald and peel the tomatoes, remove the seeds and dice the pulp. Finely dice the bacon as well.
2. Heat the olive oil in a roasting pan. Add the bacon and then fry the rabbit pieces in it over medium heat until golden brown. Pour in the wine and reduce it halfway, turning the pieces of meat several times. Season with salt and pepper. Add the tomatoes and cover everything over a low heat for about 45 minutes.
3. In the meantime, pluck the parsley leaves and rosemary needles and cut or weigh them as finely as possible. Also peel the lemon peel very finely and chop it. Dice the garlic very small or press through. Chop the walnuts in the lightning chopper. Mix the herbs, lemon peel, garlic and nuts together and stir into the sauce after the 45 minutes. Let it steep for another 15-20 minutes over low heat. Test whether the meat is nice and tender - otherwise stew a little longer.
4. Serve with gnocchi and salad.