Braised rabbit with saffron and white wine

Ingredients for 4 servings:

• 1 rabbit, about 2 kg
• 600 g onion(s)
• 1 bulb(s) garlic
• 100 ml olive oil
• Salt and pepper, black
• 1 can of saffron
• 3 tbsp tomato paste
• 250 ml dry white wine
• 250 ml meat broth
• 1 bay leaf
• 1 sprig(s) of thyme

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Preheat the oven to 180°C (top/bottom heat). Cut the rabbit into portions. Peel and roughly chop the onions and garlic. Brown the rabbit pieces on all sides in a roasting pan in olive oil. Season with salt and pepper, remove from the pan, and set aside. Sauté the onions and garlic in the remaining oil until softened, stir in the saffron and tomato paste, and pour in the white wine and meat broth. Place the rabbit pieces in the roasting pan, add the bay leaf and thyme. Cover and braise the rabbit in a hot oven for about 45 minutes. This Mediterranean dish is especially recommended for garlic lovers. The ideal drink: a cool rose wine.