Braised Rabbit

Cut onions and garlic into thin slices. Remove peel from potatoes, cut larger ones in half. Remove liver and kidneys from rabbit and clean. Cut rabbit into 8-10 pieces (legs, shoulders, back). Season meat with salt, season with pepper and season with oregano. Cut chili in half lengthwise and remove seeds.

2. Heat 3 tbsp oil in a ssraeter and sear the rabbit parts, liver and kidneys. Remove from the roaster. Add remaining oil. Lightly sauté onions, garlic and potatoes in roaster over medium heat. Add rabbit parts except back pieces, liver and kidneys). Spread chili, olives and rosemary sprigs evenly on top.

Add white wine and veal stock. 3.

Cook in the heated oven at 180 °C on the lowest shelf for 70 minutes (gas 2-3, convection oven not recommended), in the meantime cut the liver and kidneys into very small pieces. After 40 minutes, add the backs. 4.

In the last 15 minutes, add the liver, kidneys and pine nuts.

Remove the roaster from the oven, sprinkle parsley over the rabbit pieces and serve in the roaster or on a platter.

Tip If you don’t like the giblets, you can leave them out.

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