Braised rabbit with anchovies

Ingredients for 6 servings:

• 1 rabbit
• 1 large vegetable onion(s)
• 2 cloves garlic
• 1 stalk(s) leek
• 2 carrots
• 4 leaves of sage, fresh or dried
• 1 sprig(s) rosemary, fresh
• 2 sprig(s) thyme, fresh, alternatively dried
• 5 anchovy fillets
• 1 tbsp capers
• 2 tbsp tomato paste
• 1 small can of chopped tomatoes, 400 ml
• 200 ml dry white wine
• salt and pepper
• e.g. soy sauce
• Lard or olive oil
• 1 tsp, levelled sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Mediterranean

Portion out the rabbit and season the pieces with salt and pepper. Brown all over in a roasting pan with lard or olive oil and rosemary, then remove from the pan. For the sauce, peel and finely chop the onions, finely chop the garlic, leek, and carrots. Finely chop or crush the anchovy fillets, as well as the capers. In the same roasting pan, sauté the onions and sugar for five minutes until translucent. Add the leek and carrots and sauté. After another five minutes, add the anchovy fillets, capers, garlic, tomato paste, sage, and thyme, and sauté for another five minutes. Deglaze with approximately 200 ml of dry white wine and reduce the liquid by half over medium heat. Add the tomatoes and mix everything well. Place the rabbit pieces on top, cover the roasting pan, and simmer covered over low heat for 40 minutes. Once the time is up, remove the rabbit pieces and keep warm. Remove the thyme sprigs from the sauce, strain the remaining leaves through a sieve, and squeeze out any excess liquid. Season to taste with salt and pepper and a little soy sauce, if desired. Return the meat to the pot, pour the sauce over it, and serve in the roasting pan. Serve with dumplings, spaetzle, or noodles.