Garlic – Onion Rabbit

Ingredients for 3 servings:

• 1 kg rabbit, parts
• 4 onions
• 1 bulb(s) garlic
• ¼ liter white wine
• 1 bay leaf
• salt and pepper
• tarragon
• ½ liter of water
• 2 tbsp olive oil
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the rabbit pieces, dry them, and rub them with salt and pepper. Fry them in olive oil until they brown. Deglaze with the white wine and add the bay leaf. Peel the onions and garlic bulb. Cut the onion into large pieces; the garlic cloves can remain whole and add them to the rabbit. Fill with water and simmer for 30 minutes. Remove the rabbit and bay leaves and puree the onion and garlic broth with a hand blender. Add the rabbit and bay leaves back to the pureed sauce and simmer for another 20 minutes on a lower heat. The sauce is usually so creamy that it hardly needs any thickening. If necessary, you can use a sauce thickener. Season the sauce with salt, pepper, and a little tarragon. I like to serve it with dumplings and red cabbage.