Rosemary Rabbit with Vegetables
8,2 / 10
ready in 1 hr 10 min.
- 1 Rabbit (divided into 10-12 pieces)
- 10 garlic cloves
- 500 grams small tomatoes
- 1 Tbsp caperberry
- 1 lemon
- 2 sprigs rosemary
- 3 bay leaves
- 6 Tbsps olive oil
- 200 milliliters dry white wine
- freshly ground peppers
Rub the rabbit pieces with a wet piece of cloth so that no bone splinters remain. Slice the lemon in half and rub the rabbit pieces with it.
Heat the oil in a large Dutch oven. Fry the rabbit pieces on all sides. Pour half the wine into the pot, along with the rosemary, bay leaves and the unpeeled garlic cloves. Also, add the used lemon halves to the pot. Season with salt and pepper. Cover and simmer over low heat for about 25 minutes.
Pour in the remaining wine and replace the lid. Simmer for a further 25 minutes. Rinse the tomatoes and, 15 minutes before the end of cooking, add them along with the capers (rinse them under cold water beforehand).
Serve the rabbit with fresh white bread.