Canarian-style rabbit

Ingredients for 4 servings:

• 1 rabbit (approx. 1.4 kg), with liver
• 3 onions
• 10 cloves garlic
• 1 large can of tomatoes
• 1 jar red wine
• 4 sprigs of thyme
• 4 bay leaves
• 250 ml white wine
• 200 ml vegetable stock
• some saffron
• salt and pepper
• lots of olive oil
• Pepper from the mill

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cut up the rabbit and fry in a casserole dish in plenty of heated olive oil. Peel and eighth the onions. Peel and slice the garlic. Sauté everything in a pan in heated olive oil until translucent. Chop the canned tomatoes and add them to the pan with the onions and garlic, and sauté briefly. Deglaze with vegetable stock, then add the saffron, bay leaves, and thyme. Season the seared rabbit pieces with salt and pepper. Spread the vegetable mixture over the top and deglaze with white wine. Then add the red wine. Cook the rabbit in a preheated oven at 175°C in a covered pan on the bottom rack for about 1 1/2 hours. After an hour, chop the rabbit liver (if using) and add it to the pan. Stir in carefully and let the pan stand with the lid on for a few more minutes. Then arrange on plates and serve. Serve with papas arrugadas and a green salad.