Summary

Ingredients

• g 1,000 potato (s), diced 1 cm in size
• 6 tomato (s), peeled, pitted, diced
• 3 onion (s), finely chopped
• 3 clove (s) garlic, finely chopped
• 2 stalks celery, diced
• 200 g bacon, mixed, diced
• 1 rabbit (wild rabbit), ready to cook, disassembled into 8 parts
• salt and pepper
• 4 tablespoon olive oil
• 1 tablespoon tomato paste
• 250 ml white wine, dry
• 400 ml veal stock or poultry stock
• 1 bay leaf
• 1 sprig thyme
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 small can saffron
• 1 teaspoon oregano, grated
• Allspice, ground
• 1 tablespoon parsley, smooth, cut

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Instructions

1. Rub the rabbit parts with salt and pepper. Heat the oil in a large casserole and fry the meat all around and remove, fry the bacon cubes in the pan until crispy and also remove and set aside.
2. Sauté the onions, garlic and celery in the fat until translucent, add the potatoes and sauté briefly. Stir in the tomato paste and sweat, deglaze with white wine and pour on the veal stock.
3. Add the rabbit pieces again and simmer gently in a closed pot for 40 minutes, pouring over the brat from time to time. After about 30 minutes add the diced tomatoes, bay leaves and thyme. Season with paprika, saffron, oregano and allspice.
4. Just before serving, season well with salt and pepper and add the bacon and parsley.