Summary

Ingredients

• 200 g shallot (s)
• 4 clove (s) garlic
• 1 rabbit, approx. 2 kg
• 3 tablespoon olive oil
• 1 sprig rosemary
• 1 sprig thyme
• 4 bay leaves
• 0.25 liter ¼ wine, red, dry
• 0.5 liter ½ broth
• 3 tablespoon tomato paste
• 250 g tomato (s)
• 300 g zucchini
• Olives, black
• 3 tablespoon lemon juice
• salt and pepper

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Instructions

1. Peel shallots and garlic. Cut the rabbit into 8 parts.
2. Heat the olive oil in a large roasting pan and fry the rabbit parts vigorously on all sides. Take out and season with salt and pepper.
3. Sauté shallots and garlic in the frying fat until translucent. Add tomato paste, rosemary, thyme and bay leaves and deglaze with red wine and stock. Let it cook vigorously for about 5 minutes.
4. Cut tomatoes and zucchini into pieces.
5. Put the rabbit pieces, tomatoes and olives in the roaster, close and stew in the preheated oven at 200 degrees for about 1 hour.
6. Halfway through cooking, add the zucchini pieces. Season the rabbit stew with salt, pepper and lemon juice.