Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 rabbit, about .5 kg
- salt and pepper
- 1 kg onion (s)
- 1 bulb garlic
- 0.5 ½ bunch parsley, smooth
- 1 tomato (s)
- 6 tablespoon olive oil
- 250 ml meat broth
- 2 bay leaves
- 150 ml white wine, dry
- 20 ml brandy
Print Recipe
Pin Recipe Instructions
- Wash the rabbit, pat dry and cut into portions. Rub the meat with salt and pepper. Peel the onions, cut in half and quarter the halves. Loosen the cloves from the garlic bulb. Wash the parsley, pat dry and finely chop. Scald the tomato with boiling water, peel and dice.
- Heat the oil in a saucepan, fry the rabbit parts on a high flame on all sides and remove. Fry the cloves of garlic in the same oil. Add the diced tomatoes and parsley and stew briefly. Add the onions and sauté until translucent over reduced heat.
- Place the rabbit pieces on the bed of vegetables. Pour in the broth and add the bay leaves. Season everything with salt and pepper and stew 30 to 40 over low heat. Just before the end of the cooking time, pour the white wine and brandy over it.
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