Farmer's rabbit

Ingredients for 4 servings:

• 1 ½ kg rabbit
• 100 g butter
• 250 ml meat broth
• 2 m.-sized onion(s)
• 2 carrots
• 5 m.-large tomato(s)
• 100 g bacon, streaky
• some salt
• some pepper
• 1 bay leaf
• 1 tsp thyme
• 2 garlic cloves
• 1 tbsp wheat flour
• 1 tsp sugar
• 1 tbsp tomato paste
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the rabbit, pat dry, skin, and remove any fat. Cut into portions and rub with salt and pepper. Heat 25g of butter and brown the meat well on all sides. Add the bay leaf, thyme, and garlic to the meat, top up with a little of the stock, and simmer for about 60 minutes. Gradually add the remaining stock. Peel and dice the onions. Peel and slice the carrots. Skin the tomatoes, remove the stem ends, and slice them. Dice the bacon and fry, add the rest of the butter, and sauté the vegetables. Sprinkle with flour and stir to combine. Add everything to the rabbit 20 minutes before the end of the cooking time and finish simmering. Season to taste with salt, pepper, sugar, and tomato paste, and sprinkle with parsley.