Umbrian Lentils with Rabbit

Cut the bacon diagonally into strips. Peel the onions, cut them in half lengthwise and cut into strips. Soak the raisins in the Marsala. Cut the pepper in half lengthwise and remove the seeds.

Season rabbit parts with salt and season with pepper. Heat the oil in a roasting pan. Brown the rabbit pieces in it on all sides, remove.

Fry the bacon in the roaster until crispy, remove. Reduce the temperature and stir-fry the onions in the fat until light brown.

Pour in the stock, add the barrels, peppers, drumsticks and culinary herbs. Stew everything gently at low temperature for about 1 hour with the lid closed.

After 15 min add the lentils and in the roaster form. Stir briefly, close the lid again. After another 15 minutes, add the back of the rabbit.

Until the end of the cooking time turn all the pieces of meat twice to the other side. 5 min. before the end of the cooking time add the raisins and Marsala to the roasting pan. Finally, season with salt and pepper and add the bacon repeatedly.

Serve on a platter sprinkled with chopped sage.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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