Mallorcan rabbit

Ingredients for 4 servings:

• 1 kg potatoes, 1 cm diced
• 6 tomatoes, peeled, pitted, diced
• 3 onions, finely chopped
• 3 garlic cloves, finely chopped
• 2 stalk(s) celery, diced
• 200 g bacon, streaky, diced
• 1 rabbit (wild rabbit), ready to cook, cut into 8 pieces
• salt and pepper
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 250 ml dry white wine
• 400 ml veal stock or chicken broth
• 1 bay leaf
• 1 sprig(s) of thyme
• ½ tsp sweet paprika powder
• 1 small can of saffron
• 1 tsp oregano, shredded
• allspice powder
• 1 tbsp parsley, flat, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Rub the rabbit pieces with salt and pepper. Heat the oil in a large casserole dish and sear the meat all over, then remove from the pan. Fry the bacon cubes in the pot until crispy, then remove and set aside. Sauté the onions, garlic, and celery in the fat until translucent, add the potatoes and sauté briefly. Stir in the tomato paste and sweat, deglaze with white wine, and pour in the veal stock. Return the rabbit pieces to the pan and braise gently for 40 minutes in the covered pot, basting occasionally with the cooking juices. After about 30 minutes, add the diced tomatoes, bay leaves, and thyme. Season with paprika, saffron, oregano, and allspice. Just before serving, season well with salt and pepper and add the bacon and parsley.