Rabbit Ragout with Fennel

Marinade: Toast saffron threads without fat in a pan for a few seconds. Mix all ingredients up to and including tomato juice. Finely grind saffron threads directly over it, season.

Prepare: Rub the ragout pieces with kitchen roll to remove any bone splinters. Place the pieces of meat next to each other in a shallow dish. Pour marinade over them. Cover and marinate in refrigerator for about 4 hours or overnight.

Sear: Remove meat from marinade, rub dry with kitchen roll, season. Fry in batches in hot oil, turning occasionally, and transfer to the roasting dish. Extinguish the juices with the marinade, let it boil, pour over the meat, cover.

Braise: 15 min. in the middle of the oven heated to 180 °C. Add potatoes, mix thoroughly, add soup as needed. Braise for another 25-30 min. with lid closed, then finish braising for 10-15 min. open, maybe add soup, remove.

Total stewing time: about 1 hour.

Serve with: toasted farmhouse bread and “rouille” (mayo mixed with 1-2 finely chopped pepperoncini, a little saffron, crushed garlic and a little juice of a lemon).

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