Braised rabbit

Ingredients for 4 servings:

• 1,000 g rabbit parts (legs, back, legs)
• 6 tbsp oil (olive oil)
• 3 cloves garlic
• 300 g shallot(s) or small onions
• 1 tbsp paprika powder, sweet
• 125 ml red wine
• 125 ml meat broth, strongly seasoned
• 1 tsp basil, dried
• 1 bunch of flat-leaf parsley
• 250 g mushrooms, fresh small

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the rabbit and pat dry. Heat the olive oil in a roasting pan, fry the peeled garlic cloves until dark brown, then remove. Brown the rabbit pieces all over. After 10 minutes, add the peeled, but not chopped, shallots or onions and fry until browned all over. Sprinkle everything with paprika and sauté briefly. Pour in the red wine and meat broth and season with basil. Cover the rabbit and braise. After 25 minutes, add the rinsed, chopped parsley and the trimmed, washed, and drained mushrooms. Braise everything for another 20 minutes. Then remove the lid and let the braising liquid reduce for 5 minutes. Serve the rabbit in the pan. Side dishes: boiled potatoes and red cabbage or pasta and salad.