Braised Rabbit (chasseur)
- 1 small Rabbit (approx 1.4 kg)
- 2 onions
- 1 kilogram tomatoes
- 3 garlic cloves
- 150 grams marbled Bacon (thinly sliced)
- 4 sprigs fresh thyme
- 2 bay leaves
- 200 milliliters Red wine
- 250 milliliters Game stock
- 1 Tbsp cornstarch
- 500 grams small, waxy potatoes
- 3 Tbsps butter
- 2 Tbsps freshly chopped parsley
Rinse rabbit, pat dry and cut into about 8 portion-sized pieces. Peel onion and cut into rings. Rinse tomatoes, cut out stalks and slice. Peel garlic cloves and slice.
Line roasting pan with onion rings. Alternate layers of rabbit pieces, tomatoes, bacon and remaining onions and garlic in the pan.Season with salt and pepper, sprinkle with fresh thyme and bay leaves. Add red wine and bake, covered, in preheated oven at 180°C (approximatley 350°F) for about 1.5 hours. Baste meat with juices occasionally. Uncover and bake for 30 minutes more, basting meat often.
Peel potatoes, cook in salted water for about 30 minutes or until tender. Heat butter in a pan and brown potatoes lightly. Season with salt and sprinkle with parsley.
Remove some sauce from the pan and mix with cornstarch, add more sauce and mix well, place into a bowl. Remove rabbot form oven and serve accompanied by potatoes and sauce.