Provençal rabbit

Ingredients for 4 servings:

• 1 rabbit, ready to cook
• 3 garlic cloves
• 250 g shallot(s)
• 1 bell pepper(s), red, green and yellow
• 1 pot rosemary
• 3 tbsp olive oil
• ¼ liter wine, red, dry
• 625 ml vegetable broth (instant)
• 75 g olives, black and green, pitted
• 125 g whipped cream
• 2 tbsp sauce thickener, light
• Salt
• pepper
• Paprika powder, sweet
• Rosemary and thyme for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the rabbit, pat dry, and cut into 6 pieces. Peel the garlic and press it through a press. Peel the shallots. Clean, wash, and chop the bell peppers. Wash the rosemary, pat dry, and pluck the needles from the stalks. Heat oil in a casserole dish and brown the rabbit well on all sides. Season with salt and pepper. Add the shallots, garlic, paprika, and rosemary. Deglaze with wine and stock, cover, and simmer for about 40 minutes. Halfway through the simmering time, add the olives. Remove the rabbit pieces from the pot, stir the liquid cream into the meat juices, and bring to a boil. Stir in the sauce thickener and bring to a boil again. Season the sauce with salt, pepper, and sweet paprika. Heat the rabbit pieces briefly in the sauce and arrange on a platter with the sauce. Garnish with rosemary and thyme, if desired. Serve with tagliatelle.