Summary

Ingredients

• 1 rabbit, approx. 2-2.2 kg
• salt and pepper
• 4 tablespoon oil (olive oil)
• 2 onions)
• 8 cloves garlic
• 5 stalks celery
• 2 tomato (s)
• 125 ml wine, white, dry, Spanish
• 300 ml chicken broth
• 1 sprig thyme
• 2 bay leaves
• Nutmeg, grated
• 2 tablespoon parsley, chopped

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Instructions

1. Divide the rabbit into 6-8 parts. Wash and pat dry. Season with salt and pepper. Heat the oil in the roasting pan. Fry the meat vigorously in it. Peel and dice the onions and garlic. Cut the celery into pieces. Score the tomatoes crosswise, scald them with hot water and peel off the skin. Dice the pulp.
2. Add the onions, garlic and celery to the meat and stew a little. Pour in the wine and soup. Wash and pluck thyme. Add tomatoes, bay leaves and thyme. Braise in the closed roaster for approx. 50 minutes at approx. 180-200 ° C top and bottom heat. Season with salt, pepper and nutmeg and sprinkle with parsley.