Rabbit with Lentils
Rinse rabbit legs, pat dry and season with salt and pepper. Peel onion, garlic, carrots and celery. Chop onion and garlic finely. Cut carrots into pieces and dice celery finely. Cut bacon into small cubes. Halve prunes. Rinse bell pepper, halve and remove seeds and ribs, dice. Rinse and pat dry chile pepper, remove seeds and ribs and cut into thin rings.
Rinse lentils and drain well. Heat the oil in a roasting pan and brown rabbit legs on all sides, remove from the pan. Saute bacon in a pan briefly and add onion and garlic, saute for a few minutes. Add lentils, carrots and celery and saute briefly. Deglaze pan with broth and season with salt and pepper.
Add bouquet garni, bay leaf, prunes and bell pepper. Return rabbit to the pan and braise in preheated oven at 200°C (approximately 400°F) for about 60-80 minutes or until meat is tender. If necessary, add more broth. Shortly before the end of cooking, add chile pepper and season lentils with vinegar. Sprinkle with parsley and serve.