Braised rabbit in white wine

Ingredients for 4 servings:

• 1 rabbit, without head
• 1 medium-sized bell pepper(s), red or green, finely chopped
• 2 carrots, finely chopped
• 2 medium-sized onions, thinly sliced
• 4 garlic cloves, whole
• 1 can of tomatoes
• 2 sprigs rosemary, fresh
• 3 large potatoes, waxy
• 1 bottle of white wine
• salt and pepper
• 1 tsp, heaped paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Have the butcher cut the rabbit into small pieces. Heat oil in a casserole dish and sear the rabbit pieces well on all sides, seasoning with salt and pepper. Transfer the rabbit to a plate. Lightly fry the garlic and rosemary in the same pan and then remove from the pan. Now fry the finely chopped vegetables in the same pan and season well with salt, pepper, and paprika. Then return the rabbit to the vegetables. Stir everything well, deglaze with white wine, and let everything simmer gently for 20 minutes (I add the entire bottle of wine). Peel the potatoes and slice them thinly. After 20 minutes, add the chopped tomatoes (I squeeze them by hand). Add the garlic and stir everything well again. Place the potato slices on top of the meat, season again with salt, and add the remaining rosemary. Cover the pan with a lid or, if there is no lid, cover it tightly with aluminum foil. Finally, simmer for another 20 minutes.