Summary

Ingredients

• 400 g tomato (s) (bottle tomatoes)
• 5 cloves garlic
• 1 red pepper (small bell pepper)
• 6 tablespoon olive oil
• 1 rabbit (approx. .8 kg, disassembled)
• Salt and pepper, from the mill
• 100 ml white wine
• 250 ml chicken broth
• 1 sprig rosemary
• 2 sprigs sage
• 2 bay leaves
• 1 can beans, thick white (800 ml)

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Instructions

1. Quarter the bottle tomatoes lengthways, remove the juice and seeds. Peel the garlic. Halve the peperoncino lengthways, remove the core and cut across into fine strips.
2. Heat the olive oil in a roasting pan. Lightly salt and pepper the rabbit parts. Fry until golden brown on all sides over medium heat for 6-8 minutes. Add garlic and chili peppers and sauté. Deglaze with white wine and pour in the stock. Add tomatoes and herbs and cook covered in the preheated oven on the 2nd shelf from the bottom at 200 ° C (convection 180 ° C) for 1 hour. Pour the stock several times over.
3. Put the beans in a colander and drain. After 45 minutes of cooking, add the beans to the rabbit. Arrange the rabbit with the beans in a shallow bowl and serve.
4. In addition: roasted ciabatta.
5. Drink tip: a strong, honest red wine