Rabbit Provencal

1. divide the rabbit into pieces.

Sauté the finely chopped onions in the olive oil and butter mixture, add the peppers cut into strips and continue to sauté until the onions turn golden. Set aside.

3. fry rabbit pieces heartily in oil, remove from saucepan and extinguish with a little rose.

Add the rabbit pieces to the pot again, add the peppers and onions, the peeled, seeded and quartered tomatoes, the chopped basil, garlic, parsley and thyme, bay leaves and olives.

Season everything heartily with salt and season with pepper. Pour a little water and stew for 1 hour and a half with the saucepan closed.

6. next, put the rabbit parts on a plate and keep warm. Remove the herb bunches and bay leaves from the gravy. Boil the broth a little bit and thicken it with a little bit of cornflour if necessary.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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