crumbly rabbit stew with red wine and olives

Ingredients for 3 servings:

• 750 g rabbit loin, cut into pieces
• 300 g onion(s)
• 3 cloves garlic
• 15 g butter
• 15 ml olive oil
• 600 g tomatoes, chopped, or approx. 800 g fresh tomatoes, peeled
• 200 ml red wine
• 15 olives, black, good quality
• 2 bay leaves, fresh
• 1 leaf sage, fresh
• 1 sprig(s) savory, fresh, I use mountain savory
• 2 sprigs thyme, fresh
• 1 sprig(s) rosemary, fresh
• 6 grains of allspice
• 8 peppercorns, green, dried
• 1 clove(s)
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

SIS dinner – can also be prepared with chicken or pork

Peel the onions and garlic. Cut the garlic into very thin slices. Halve the onion and then slice from the tip to the end into thicker slices about 1/2 cm thick. Grind the pepper, cloves, and allspice in a mortar and pestle. Heat the butter and olive oil together in a casserole dish and brown the rabbit pieces thoroughly. Deglaze with about 1/3 of the red wine and simmer until the red wine is almost completely reduced. Now add the tomatoes, onions, garlic, and all the spices and top up with the remaining red wine. Bring to a boil and then simmer gently with the lid closed for 60 minutes. Add the olives about 10 minutes before the end of cooking. Since meat is never the same, please taste and simmer for a longer time if in doubt. Before serving, remove the herb sprigs and bay leaves and season with salt. I have not cooked this dish with dried herbs yet, but I think that would work too, although unfortunately I cannot give any quantities. When prepared with chicken or pork, the cooking time will be reduced.