Rabbit and Tomato Stew
8,7 / 10
ready in 1 hr 25 min.
- 1 Rabbit (ready-to. cook, approx. 1.5 kg, cut into 12 pieces)
- 2 Tbsps olive oil
- 1 cup dry white wine
- 2 red peppers (chopped)
- 4 tomatoes (chopped)
- 2 onions (cut into wedges)
- 2 cloves garlic cloves (sliced)
- 2 handfuls Spinach
- 1 cup vegetable stock
- 2 sprigs Sage (leaves removed)
- 1 bay leaf
Heat the oven to 170°C (150°C in a fan oven), 325°F, gas 3.
Season the rabbit with salt and ground black pepper and fry in a roasting tin in hot oil on all sides until golden. Deglaze with the wine and add the peppers, tomatoes, onions, garlic and spinach. Season with salt and ground black pepper, add a little stock and braise for 1 hour, turning occasionally. If necessary, add more stock. Add the sage and the bay leaf for the last 20 minutes of cooking time.
Remove the ragout from the oven and season with salt and ground black pepper. Arrange the ragout on plates and serve garnished with parsley.