Rabbit Stew with Onions and Potatoes
- 600 grams waxy potatoes
- 2 onions
- 600 grams Rabbit (ready to cook, trimmed skinless)
- 12 slices Bacon
- freshly ground peppers
- 3 crushed Juniper berries
- 1 crushed bay leaf
- 2 crushed allspice
- 1 teaspoon thyme
- 1 teaspoon finely chopped rosemary
- 600 milliliters Chicken broth
- 150 milliliters dry white wine
- thyme (for garnish)
Preheat the oven to 190°C (approximately 375°F).
Peel the potatoes, rinse and cut into thin slices or on a microplane.
Peel the onions and cut into small cubes. Rinse the meat, pat dry and cut into bite-size pieces.
Line a baking dish with the bacon slices and spread half of the potato slices on top. Lightly season with pepper and add the meat over potatoes. Season with salt and pepper, add spices and herbs, dot with 2/3 of the onion and cover with the remaining potato slices. Distribute the remaining onions on top, pour in the broth and the wine, cover the pan and bake for 45-60 minutes in preheated oven. The last 20 minutes, remove the lid or foil and let the stew brown slightly.
Serve garnished with thyme.