Hutch – Rabbit

Ingredients for 4 servings:

• 1,500 g rabbit meat
• 3 small eggplants
• 4 small zucchini
• 2 large onions
• 1,000 g tomatoes
• 2 large carrots
• 3 red bell peppers
• 1 pack of sauce (gravy), to mix
• 1 tbsp herbs (of your choice)
• 400 ml white wine
• 3 cloves garlic
• Bacon, fat, smoked, thinly sliced ​​(quantity of your choice)
• 100 g tomato paste
• some broth (instant), hot
• 250 ml cream
• olive oil
• 1 jar Game stock

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Florentine style

Cut up the rabbit and sear on all sides in hot oil in a roasting pan. Baste with the game stock. Then cover and cover with wafer-thin bacon and braise in the oven at 220°C for about 45 minutes. Cut the eggplant and zucchini into 5 mm thick slices. Finely dice the carrots, bell pepper, tomatoes, and onions. Brown the vegetables in heated oil. Add the tomato paste, white wine, herbs, and crushed garlic cloves one after the other. Finally, carefully season with the instant stock. Mix the gravy packet with the cream and add to the meat 5 minutes before the end of the cooking time in the oven; allow the sauce to thicken. Stir occasionally. Serve the meat, vegetables, and sauce separately. Serve with warm baguette.