tomatoes – 3 medium-sized tomatoes
olive oil – 6 tbsp.
Canned or frozen green peas – 1 cup
chicken stock – 1 l
tomato paste – 1 tbsp.
potatoes – 4 medium-sized potatoes
thyme – 4 sprigs
salt – 3 pinches
garlic – 6 cloves
flour – handful
chopped parsley – 1 small bundle
dry white wine – 1,25 cup
bay leaf – 2 pc.
carrot – 3 medium-sized carrots
rabbit medium with giblets – 1 pc.
onion – 2 onions
4 pepper mix – 1 pinch
Step by step recipe
Make a cross-shaped incision in the tomatoes, immerse them in boiling water for a few seconds and then put them in cold water. Peel the tomatoes, finely chop them, mix with the tomato paste and minced garlic, parsley leaves and thyme. Mix the flour, salt and pepper in a bowl. Cut the rabbit into large chunks. Coarsely chop the liver and kidneys, set aside. Roll the rest of the lumps in flour. Heat the oil in a deep frying pan with a heat-proof handle or in a duck-bowl, fry the rabbit until golden. Add the diced onion and coarsely chopped peeled carrots and potatoes. Pour in white wine, bring to the boil. Add the giblets, peas, tomato mixture and bay leaf. Bring to the boil, cover and preheat the oven to 150°C, cook for 30 minutes. Then pour in half the stock and bake for another 30 minutes, add the remaining stock and cook for a further 40 minutes.