Chüngeli Cooking Pot – Rabbit Cooking Pot

Briefly rinse the rabbit pieces under cold water and rub dry with kitchen roll.

Cut the bacon into strips. Peel the garlic cloves and chop them finely.

Heat the clarified butter in a roasting pan with a lid. Fry the bacon strips in it. In the meantime, season the rabbit pieces with salt and pepper. Add to the bacon form and fry well all around.

Remove from the frying pan.

Reduce the temperature. Add the garlic to the roast form and sauté briefly. Add the tomato puree and dust with flour. Sauté everything briefly. Extinguish with the red wine and boil it slightly.

Remove the skin from the onion, cut in half and sprinkle with the bay leaves and cloves. Put it in the roaster form with the meat and the rosemary. Add the soup. Cover the roaster.

Meanwhile, cook the rabbit stew in the oven heated to 200 °C on the second rack from the bottom until tender, about 1 and a quarter hours. Occasionally check the liquid and if necessary add a little soup.

In the meantime, prepare all the vegetables ready for cooking. Cut carrots into stalks. Halve the spring onions lengthwise according to their size, then cut them into pieces. Steam everything briefly in butter until soft. Then add the soup and cook the vegetables until crisp. Put aside.

After one hour of cooking, add the steamed vegetables and the tomatoes to the ragout and simmer for about fifteen minutes.

Traditional dish

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